Don’t think I’ll make quesadillas the same way ever again.
One of the easiest ways to make a quesadilla for the entire family. True, you can’t customize the filling this way, but my crew can be easy to please at times. Any filling you can think of will work with this recipe. I chose sausage, peppers, and onions.
No other seasonings needed, spicy sausage can be used as well. Chicken, beef, turkey, steak, shrimp, turkey pastrami and pepperoni…whatever your preference. Prep everything accordingly, for me the sausage was cooked through in about five minutes.
The following step was super easy. Lined a sheet pan with either non-stick foil or parchment paper. The size of your tortillas will determine how many you’ll have to use. Our low carb tortillas are 8 inches(🤷🏻♀️), so I wound up using ten for the bottom and sides. You’ll want to make sure to allow about half the tortillas to hang over the side. To make sure that the bottom edges would fuse together, I added a light layer of shredded cheese and topped it off with the cooked sausage mixture.
We’re a cheesy bunch 😉 I had some leftover sliced provolone that I added, plus the rest of the shredded cheese. Ohhhh yeah!!!
The next part might seem a tad tricky, but trust me it wasn’t as difficult as it may seem.
~The folding of the edges over the top~ 😱
For me, I had to use an additional 6 tortillas over the top before I could flap the edges over shut. See below…
See? All right, so it’s not “pretty”, but let me tell you this meal was spot on! To help hold the shape as it bakes, place another sheet pan on top. This joker crisped up perfectly!
16 low carb Mission Tortillas
1 pound mild sausage(or any meat you prefer)
1 large onion, chopped
1 each green and red bell pepper, chopped
2 c shredded cheese
6 slices provolone cheese
Preheat oven to 425*F. Line pan with non-stick foil or parchment paper. Drape eight of the tortillas halfway over the pan’s edge and place two down the center. Sprinkle with a light layer of shredded cheese. Set aside.
Cook sausage with peppers and onions; add on top of the shredded cheese layer. Place six more on top and fold the edges up and over. Place another sheet pan on top and bake for 20 minutes. Remove top sheet pan and bake for another 5 minutes till browned. Let cool and cut into 10-20 servings.
Per 1/10th serving the net carbs, minus nacho cheese sauce, comes out to 9.6g. Granted that may seem like a lot, works out for me since this was the only thing I’ve eaten today. As for the nacho cheese sauce, this is entirely optional. I used the recipe from Officially Gluten Free. Easy and tasty, I added 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp granulated garlic for that “nacho” flavor.
This entire recipe is an absolute keeper! A huge hit with me and the boys, the cheese sauce was on point too! Imagine making a massive pizza quesadilla with a low carb homemade marinara sauce! ☺️
Need I say more? Nah, the pictures speak for themselves, with endless possibilities! Philly Cheese Steak, chicken or steak fajita, tex-mex, spicy shrimp, cheesy ground turkey, pizza, sloppy joes, vegetarian…