Looking for a simple recipe for coconut tortillas in which you can wrap your favorite stuffings? Check this keto quesadilla recipe out!
Keto quesadilla makes me happy. Mexico is my love at first sight and forever. And Mexican food in my top list of cuisines of the world – be careful, now I’m going to say the terrible thing – is ahead of even Italian and French. If I ever deviate from the LCHF menu, it won’t be because of pasta, bread, or sweets, but only for tacos with stewed pork or beef, hot sauce, guacamole, and sour cream.
Happily, from now on I know how to cope with temptation because I can bake the keto tortillas in Mexican style. Since I had chicken legs left in the refrigerator from the last dinner, I decided to use them for the quesadilla.
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- 60 g coconut flour
- 50 g butter
- 15 g psyllium
- 230 ml water (boiling)
- 10 g butter (coconut oil or ghee for frying)
- salt (to taste)
- dried garlic (to taste)
- cumin (to taste)
- seasonings (by taste)
- 300 g cooked meat
- 100 g hard cheese (e.g. mozzarella)
- salsa (sugar-free)
- chilli pepper
- sour cream (30%)
- Let’s start with the tortillas. In a bowl, mix the dry ingredients. Use any of your favorite spices: coconut flour is too sweet, so choose those ones, which will distract attention from coconut taste.
- Add hot water, and knead the dough. Form it in a shape of a thick “sausage” and cut into 4-5 pieces. Carefully roll out each piece. I got perfect circles thanks to the lid from the pan.
- Fry the tortillas over medium heat in coconut oil or ghee – they will be ready literally in 3-4 minutes.
- Let’s go to a stuffing. Separate chicken meat from the bones, and put it on half of the tortilla. Top with salsa or finely chopped vegetables and grated cheese.
- Close the stuffing with the second half and send it to the frying pan for another couple of minutes to warm the filling up and melt the cheese. Serve with sour cream and guacamole.