Crispy Pan Fried Quesadilla

I have always been a lover of crispy, cheesy, melty Quesadillas and thanks to low carb tortillas I don’t have to give that love up!

What’s my secret to a beautifully crispy Quesadilla every time? Well, it’s coconut oil. Coconut oil is a fabulous source of healthy fats that’s wonderful for cooking with as a frying oil, in fat bombs/desserts or added to coffee (it’s applications are extremely vast; it’s even great for moisturizing skin and hair). It’s definitely a staple in my cabinet, coconut oil is shelf stable as a solid and melts down to liquid when heated.

These Quesadillas are not only simple but very versatile, you can change the filling to fit whatever food mood you may be in. Even just plain cheese is great.

My current favorite is pepper jack , cheddar and pork carnitas; the way the fats and flavors of the carnitas mix with the cheeses makes for some of the most flavorful Quesadillas I’ve EVER had, no additional toppings are really required.

Another yummy combo is a pizzadilla; mozzarella, pepperoni, italian seasonings and crushed red pepper. Great dipped in your favorite low carb tomato/marinara sauce (I’m partial to Rao’s myself.).

You can really fill these with whatever cheese, seasoning and protein combo you want!


Here’s what you’ll need:


DSC_0401

  • 1/2 tablespoon coconut oil
  • 2 oz. cheeses of your choosing
  • protein of choice (not required)
  • 1 low carb quesadilla (I prefer mission)
  • seasonings if desired
  • skillet
  • spatula

1

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Set your skillet on the burner and turn it to medium heat. Add your 1/2 tablespoon of coconut oil to the pan, allowing it time to melt.


2

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Swirl your tortilla in the melted coconut oil making sure that it gets evenly coated on the bottom. Add your desired fillings to 1/2 of the tortilla, make sure not to overfill because you want to be able to fold the tortilla (will also prevent a mess when flipping, I’ve had filling lost to flipping before when I got cheese happy).

It helps to have your fillings prepped to add as soon as you have the the tortilla sitting in the coconut oil. I find the best method for even filling is to put a layer of 1/2 your cheeses down first, then spread out your protein and top with the other 1/2 of your cheeses. Fill as you please though, I’m sure it will work however they’re tossed in.


3

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Use a spatula to close the empty tortilla half over the top. You may have to hold it like this for a few seconds until the tortilla is warm enough to stay closed. Let the Quesadilla cook until cheeses start to melt. You can lift a corner to check the bottom, once it starts to look golden flip the Quesadilla.


4

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Once flipped over let the Quesadilla cook until it reaches your desired crispiness, check bottom by lifting corner to prevent burning (seriously, it’s easier than you might think, don’t leave the Quesadilla unattended).

Once everything looks crispy and cooked remove from heat.


5

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Serve, add toppings if desired & enjoy!


Nutrition info for this Quesadilla combination (per MFP):

  • 480 kcal
  • 27g protein
  • 33g fat
  • 7g net carbs.

*Nutrition will vary depending on your choice of fillings.


Until my next post just remember,

Hydrate. Satiate. Celebrate.

Crispy Pan Fried Quesadilla

  • Servings: 1
  • Difficulty: easy
  • Print

Here’s what you’ll need:

  • 1/2 tablespoon coconut oil
  • 2 oz. cheeses of your choosing
  • protein of choice (not required)
  • 1 low carb quesadilla (I prefer mission)
  • seasonings if desired
  • skillet
  • spatula

Directions:

  1. Set your skillet on the burner and turn it to medium heat. Add your 1/2 tablespoon of coconut oil to the pan, allowing it time to melt.
  2. Swirl your tortilla in the melted coconut oil making sure that it gets evenly coated on the bottom. Add your desired fillings to 1/2 of the tortilla, make sure not to overfill because you want to be able to fold the tortilla (will also prevent a mess when flipping, I’ve had filling lost to flipping before when I got cheese happy).
  3. Use a spatula to close the empty tortilla half over the top. You may have to hold it like this for a few seconds until the tortilla is warm enough to stay closed. Let the Quesadilla cook until cheeses start to melt. You can lift a corner to check the bottom, once it starts to look golden flip the Quesadilla.
  4. Once flipped over let the Quesadilla cook until it reaches your desired crispiness, check bottom by lifting corner to prevent burning (seriously, it’s easier than you might think, don’t leave the Quesadilla unattended). When everything looks crispy and cooked remove from heat.

  5. Serve, add toppings if desired & enjoy!

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