I’m a work at home mom, WAHM, and sometimes I need a quick simple meal for lunch. I’m working hard while my kids are off at school because I need to make the most of alone time for getting work done. Sometimes, I want something hot to eat and rather than open a can of soup, I make a quesadilla. I love using low carb tortillas because I get the tortilla flavor but with fewer carbs. This recipe is simple and loaded with healthy vegetables. I hope you enjoy this Low Carb Tortillas Quick Quesadilla Meal for One.
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This is a meal that is quick to make, delicious, and it fills me up. It requires just one frying pan so that is nice also for quick, easy cleanup on the way to a fast, tasty meal for one. This could obviously be easily repeated to feed more than one person. I love that the companies are now making such things as low carb tortillas. I try to eat at least one carbohydrate meal a day, and then if I can use a low carbohydrate product for another meal, all the better. As a favorite food I love carbohydrates, but they add bulk quickly to the waistline.
This is a vegetarian recipe, but cooked meat could easily be added to it to make it a meat quesadilla. This could easily be made into my idea of a hybrid meal by adding half of it with meat and half without to make it work for both a vegetarian and a meat-eater if they were to be sharing the meal.
Ingredients Needed for Low Carb Tortillas Quesadilla Recipe
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The easy to find ingredients required to make this simple meal include the following:
- low carb quesadillas, 2 eight-inch
- half of a ripe avocado
- 1 c. fresh spinach leaves
- 1/2 c. medium salsa (divided 1/4 and 1/4)
- 1/4 c. shredded cheddar cheese
- 1 Tbsp. butter
- 1 Tbsp. jalapeños from a jar
- 2 Tbsp. sour cream
Directions to make this recipe using low carb tortillas:
To make this easy yummy recipe, begin by melting 1/2 Tbsp. of butter in a frying pan over medium heat. Spread it around to coat the pan’s surface. Lay one eight-inch low carb tortilla on the melted butter. Mash half of a ripe avocado and spread it across the tortilla. Sprinkle most of the cheese over it, reserve a small amount of cheese to set aside. Add 1 c. of fresh spinach leaves on top. Next, add about 1/4 c. medium salsa over the spinach, reserve the remainder for quesadilla topping. Add the remainder of the cheese (this serves to help keep the quesadilla together if you add cheese on top too). Lay the second tortilla on top and spread the remaining 1/2 Tbsp. butter across the tortilla.
Cook the quesadilla until it is golden on the bottom. I always lift it up to check and flip it over when it’s golden brown. Cook until that tortilla is also golden brown. It usually takes about ten minutes to cook. Remove from the heat once it browns up, making sure it doesn’t get too done. Remove it from the frying pan and place it on a plate. Cut the quesadilla into four quarters and top each quarter with remaining salsa, sour cream, and jalapeños to taste (I do about 1 Tbsp. sprinkled over the top).
Add meat as is desired and this is obviously optional. I eat it meatless as I’m a vegetarian.
Then it’s ready to eat. It’s that simple. I enjoy a hot meal for myself, but cooking for something hot and homemade that is also quick for one can be a challenge, so this meal works great.
I hope you enjoy this easy meal just as much as I do. I love using fresh spinach in recipes to get that extra fiber and nutrients in a different way other than as a salad. This recipe could easily be switched up by adding in other vegetables such as cooked green peppers, onions, mushrooms, or diced tomatoes. I think leftover precooked veggies would work better in this type of recipe because it doesn’t cook long enough to actually fully cook raw vegetables thoroughly.
Other ideas I have for delicious toppings include ranch dressing, smooth taco sauce, tabasco sauce, or cream cheese. Other topping ideas I have include shredded lettuce, shredded cheese, queso dip, or balsamic vinegar.
Looking for more easy and quick meals for one?
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