Low Carb Mexican Cheese Quesadilla

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.

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

Low Carb Mexican Cheese Quesadilla Recipe. Photo by Stephanie Ginsberg

 

Mexican Cheese Quesadilla with Salsa

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

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.

© Tinger
Cuisine: Mexican / Category: Hispanic Cuisine (non-recipe)

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.