Low Carb Tortillas Quick Quesadilla Meal for One
How to make an easy homemade veggie low carb quesadilla using low carb tortillas, a meal for one. 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.
Ingredients
- 2 low carb quesadillas, 2 eight-inch
- 1/2 avocado mashed
- 1 cup spinach leaves, fresh lightly packed
- 1/2 cup salsa, medium divided 1/4 and 1/4
- 1/4 cup cheddar cheese, shredded divided
- 1 Tbsp butter divided into 1/2 and 1/2
- 1 Tbsp jalapeños from a jar
- 2 Tbsp sour cream
Instructions
- 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).
Tried this recipe?Let us know how it was!