Quesadillas for dinner? Yes please! Enjoy this Mexican classic guilt free with this yummy twist, perfect for you healthy lifestyle!
Try this delicious quesadillas recipe that is both vegan and keto friendly, in only minutes you can easily whip up this delicious meal and have the entire family running to the dinner table!
Serve them up as is or with sour cream, guacamole, and salsa!
Preheat the oven to 400°F (200°C).
Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
In a bowl, combine salt, psyllium husk and coconut flour. Mix well.
Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.
Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
Heat oil or butter in a small, non-stick skillet over medium heat.
Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
Ingredients
Directions
Preheat the oven to 400°F (200°C).
Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
In a bowl, combine salt, psyllium husk and coconut flour. Mix well.
Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.
Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
Heat oil or butter in a small, non-stick skillet over medium heat.
Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
