Mexican Cheese Quesadilla with Salsa Recipe

Low Carb Mexican Cheese Quesadilla. Photo by Stephanie Ginsberg

I’m a huge fan of Mexican cuisine since I’ve been living in Los Angeles for most of my adult life. However, eating tacos with corn or flour tortillas posed a huge challenge during my weight-losing journey because of the high carb count. So I wanted to share a recipe for a Mexican Cauliflower Tortilla that I made and ate while I was very strict with my low-carb eating routine. Below are some ingredients to start:

Ingredients for the Low Carb Tortillas

• Cauliflower (grated florets are preferred since it has less water than the stems, but both work)
• Eggs
• Cheese (low carb or full fat – must be grated)

Alternative Low Carb or Keto Tortillas

After taste-testing several options, Here are my low-carb tortilla recommendations that you can find from the grocery store or Amazon, if you don’t want to make your own keto tortillas. These brands offer alternatives that have a similar taste and texture as soft flour tortillas and no protein powder smell.

• La Tortilla Factory Low Carb Tortillas
• La Banderita Carb Counter

Although the Mission Low Carb Tortillas are quite popular and may provide a more cost-efficient alternative, these have a strong smell and a lingering pasty aftertaste that I’m not a fan of. As I continue my search for more alternatives, I will update my list periodically. But feel free to DM me at @dashofting if you have recommendations that I should also try.

I hope this will inspire you to continue with your keto-friendly or low-carb eating lifestyle. Check out this recipe below:

Low Carb Mexican Cheese Quesadilla Recipe. Photo by Stephanie Ginsberg

Mexican Cheese Quesadilla with Salsa

Yield: 2 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

Here's my recipe for a Mexican cheese quesadilla using my low carb Mexican tortilla recipe

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Ingredients

Cauliflower Tortilla

• 2 cups or 200 oz of grated raw cauliflower
• 2/4 cup of egg beaters or egg whites (no yolks)
• 1 cup or 3 oz Mexican style blend cheese

Salsa

• 1 cup of diced tomatoes
• 1/2 cup of minced fresh cilantro
• 4 tsp of chopped white onions
• 4 tsp of lime juice
• 1/4 tsp of sea salt
• 1/4 tsp of ground cumin
• 1/4 tsp of ground cayenne

Instructions

Preheat oven to 425F

1. Grate the cauliflower with a cheese grater or place into the blender (pulse for 10-15sec) until it’s the size of a piece of rice or smaller
2. Squeeze out excess water from the cauliflower using a cheesecloth
3. Combine grated cauliflower, egg, and cheese until mixed completely
4. Flatten out the mixture into 4 tortillas about 6″ wide; the thinner the tortilla, the more evenly these pieces will bake; discard any excess water that’s in your mixture
5. Bake for 15-20 minutes on each side for a total of 30-40 minutes. Helpful tip: Let the tortilla cool for 3 mins before carefully flipping it over to the other side to bake; this cooling process will help the tortilla from breaking apart. Once baked fully baked on both sides, let cool them for a few mins and then serve.

Salsa

1. Mince the tomatoes, onions, and cilantro.
2. Mix these ingredients with the spices and lime juice.
3. Serve with the quesadillas.

If you are curious about what kind of tacos to make now that you have access to these low-carb Mexican Cauliflower Tortillas, check out this low-carb Mexican cheese quesadilla recipe that will make you salivate. And if you need an ice-cold drink, check out my low-carb horchata recipe as well. Feel free to let me know what you think of these tortillas in the comments below.