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Low Carb Foldover Quesadilla

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What is it with summer and Mexican food? Seems like every cooking website has several Mexican recipes featured during summer. I checked out a few recently and every one of them featured a grilled taco of some kind. Most folks love tacos so I guess that makes sense.

My real theory is it has more to do with the climate in Mexico...

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Low Carb Foldover Quesadilla

These 10” foldover quesadillas are plenty big for lunch or a lighter dinner. I’m writing this up like you are choosing your items from a buffet. I have done these with a crowd at a party and laid out all the ingredients. Each person took a plate, a tortilla and went around placing their ingredients on the tortilla. Then they brought them to me to grill. I could do a few at a time. It made a fun time to sip a drink while each person’s quesadilla cooked. I have given instructions here for how to bake them too.

Hint: if you place some cheese on the tortilla before you choose your ingredients and then put more cheese on top before you close up your quesadilla the cheese will melt and act like a glue to make them easier to flip on the grill. In the oven, no flipping necessary.



1 package of LOW CARB 10-inch tortillas
3 cups of cooked protein: shredded chicken or pork, chopped steak or shrimp or go vegetarian.
5 Tbl of cheese: Monterrey jack, cheddar or any Mexican blend (You can even go wild and include blue cheese crumbles. They just won’t be traditional Mexican.)

Choose your veggies:

chopped bell peppers (any color)
sliced jalapenos
chopped onion
chopped tomato
cooked corn kernels
green onion
minced chipotle peppers in adobo sauce


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