Keto Beef Quesadillas
see also[edit]
Ingredients[edit]
for 8.0 servings swap_horiz star star star star star (∅ 5.00, 1 rating) playlist_add add_a_photo 1 lb Beef, ground or minced, 20% fat contains animal productscontains meat 1 tbsp Olive Oil 1 (ea. 4.20 oz) Bell pepper, sweet, green ¼ cup Onions, white or yellow, raw, chopped ½ tsp Chili Powder ½ tsp Salt, table ¼ tsp Pepper, black, ground 3 cups Mozzarella, cheese, low moisture, whole milk, shredded contains animal productscontains dairy products 3 cups Cheddar, cheese, shredded contains animal productscontains dairy products 0.50 (ea. 7.09 oz) Avocados, raw ½ cup Sour Cream, light, 10% fat contains animal productscontains dairy productscontains lactose 2 tbsp 1 tsp Spring Onions, Scallions, Green Onions, chopped
Directions[edit]
Preparation Serving size: 1/2 quesadilla Temperature: 400 °F The filling In a large pan, brown the beef over medium-high heat, about 5 minutes. Set aside. If you prefer, you can also use ground pork or shredded chicken breast. Add the oil to the same pan and saute the bell peppers and onions for about 5 minutes. Season everything with chili, salt and pepper. The cheese tortilla In a bowl, mix together the grated cheese. Instead of the mozzarella, you can also use Monterey Jack or Gouda. Line a baking tray with parchment paper and per serving spread about 1 1/2 cups of grated cheese in a large round, the size of a tortilla. Aim for a diameter of about 8 inches or 20 cm. The cheese will melt to a round with a diameter of about 10 inches or 25 cm. Bake until the cheese has fully melted and starts to brown on the edges, about 8 to 10 minutes. Remove from the oven and let cool for 3 to 5 minutes. The cheese should be cool enough to not pull apart, but still be flexible. Top half of the cheese "tortilla" with the filling and some sliced avocado. Fold over the free half of the cheese tortilla to cover the filling. If meal-prepping, transfer to a storage container. Else set aside and cover with foil to keep warm. Repeat to make the remaining quesadillas. Optionally return to the oven to heat, about 3 minutes. Serve topped with a tablespoon of sour cream and some sliced spring onions. Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven. Add the sour cream and spring onions after reheating.