Best Low Carb Veggie Quesadilla Recipes

SOUTHWEST VEGGIE QUESADILLAS

Steps:

• Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
• In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
• To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

LOW CARB QUESADILLA

Steps:

• Melt one teaspoon of butter in a skillet and add tortilla.
• Place shredded cheese on one half of tortilla and when tortilla softens, fold top half over it.
• Add the other teaspoon of butter to the pan and flip the tortilla with your spatula, just like a grilled cheese.
• When it browns, serve it with sour cream and salsa on top.
• For breakfast, top tortilla with a fried egg and a little more salsa if you like.
• Otherwise just serve it plain.

LOW CARB VEGGIE QUESADILLA

Steps:

• Lightly spray a small frying pan with cooking spray.
• Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
• Lightly spray another small frying pan with cooking spray.
• Place the tortilla shell into the pan. Put a thin layer of cheese on half of the tortilla.
• Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese then fold over the tortilla.
• Cook on both sides until slightly brown. Cut into half & serve hot.