Baked Quesadillas
4.7g
Net Carbs
42.1g
Protein
43.5g
Fat
4.6g
Fiber
583
Calories
Ingredients:
- 1/4 teaspoon Salt
- 4 servings Mama Lupe's, 7-inch Low-Carb Tortilla
- 1/4 cup Cilantro (Coriander)
- 8 ounces Monterey Jack Cheese
- 1/4 cup Green Tomato Chile Sauce (Salsa Verde)
- 1/2 teaspoon Black Pepper
- 2 tablespoons Light Olive Oil
- 2 tablespoons chopped Onions
- 16 ounces Pork Chops or Roasts (Center Rib, Bone-In)
- 1 Jalapeno Pepper
Directions:
Make sure the tortillas contain no more than 3 grams of Net Carbs each. Serve with sour cream and additional red or green salsa, if desired. This may also be used appetizer if desired by cutting into smaller slices. Cooked diced chicken or steak may be subsituted for the pork.
- Heat oven to 450°F.
- Heat 1 tablespoon of the oil in large skillet over medium-high heat. Cook chopped white onion 5 minutes, until softened. If your pork is raw, remove onions from the pan add 1 tsp of oil and cook the pork chops seasoned with salt and freshly ground black pepper for 5-6 minutes per side until cooked through. Cool then dice into bite sized pieces.
- Transfer onions to a bowl. Add cooked diced pork, shredded cheese, green salsa, chopped jalapeño, minced cilantro, pepper and salt. Mix well.
- Brush one side of each tortilla with remaining oil.
- Spoon one-fourth of pork mixture over half of non-oiled side of each tortilla and fold in half over the filling.
- Place on a baking sheet. Bake 5 minutes, until crisp and golden.
