Sometimes I just want some of my old comfort foods, and this really hit the spot. It's like a restaurant quesadilla meets a grilled cheese sandwich. Of course, you can stuff it with your favorite quesadilla fillings. We used real queso fresco because every now and then, we like to indulge. I'll always have fond memories of eating this for the first time. I was on a staycation, we were watching a Monster High movie, and I was cooking these joyful creations for my family. We were going to make a guacamole to have on it, along with the salsa, but all of our avocados had gone very, very bad.
Serves 5
Ingredients:
Tortilla:
6 large eggs
2 large egg whites
1/2 cup almond flour
1 tsp. sea salt
1 cup tapioca flour
1/2 tsp. baking soda
2 Tbs. coconut oil
Filling:
1 medium onion
5 oz. mushrooms, de-stemmed and sliced
1/2 tsp. cumin
1/2 tsp. oregano
Pinch cayenne pepper
15 oz. cooked chicken
5 oz. queso fresco
2 Tbs. coconut oil
Salsa
Directions:
1. In a medium skillet, melt coconut oil over medium-high heat, and add onions, mushrooms, cumin, oregano, and cayenne pepper. Sauté onions and mushrooms until tender. Set aside.
2. Place the eggs, egg whites, almond flour, salt, tapioca flour, and baking soda in a large bowl. Whish for 1 minute.
3. In a 5-inch cast-iron skillet, melt coconut oil over medium heat.
4. Pour a 5-inch circle of batter into the pan. Cook for 3-4 minutes, until lightly browned in center, and then flip and repeat on the other side. Set aside.
5. Follow above instruction for making another tortilla, making sure to whisk batter before pouring each time. Once you flip the tortilla, add 1/5 of the mushroom and onion blend, 3 oz. cooked chicken, and 1 oz. queso fresco. Top with the first tortilla.
6. Repeat this process 4 more times.
7. Serve immediately or keep warm in a warm oven. Top with salsa before serving.
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