Today’s low carb quesadillas are inspired by an old favorite. It’s confession time. Back in my high school days, Taco Bell quesadillas were my go-to fast food. The spicy jalapeno sauce was my favorite part. Nevermind all the processed ingredients those quesadillas were filled with – I wasn’t even thinking about that stuff back then. Sure, I still tried to get my veggies in, but looking at food processing wasn’t even in my radar.
A lot has changed since then and I haven’t eaten fast food in years, but for some reason that creamy jalapeno sauce got stuck in my head recently. It occurred to me that I could probably recreate it without using any processed ingredients.
Enter my health-ified version of Taco Bell quesadillas – all the gooey, cheesy goodness, a tantalizing jalapeno kick, and none of the carbs or gluten!
Cauliflower tortillas have been one of my favorite low carb and grain-free wrap alternatives for years now. I can’t believe I haven’t posted a recipe on the blog yet that uses them! If you haven’t tried cauliflower tortillas yet, you need to. They are deceptively easy to make and taste delicious! Of course, they also happen to be packed with fiber, low in carbs, and made primarily with good-for-you cauliflower.
What’s not to like?
The main trick when making cauliflower tortillas is to get aaaall the moisture out after steaming the riced cauliflower. Place the steamed cauliflower rice in a cheese cloth, and squeeze, squeeze, squeeze! Seriously, when you think you’ve gotten it all out, squeeze it like ten more times because you haven’t. It takes patience, which isn’t my strong suit, but for these low carb quesadillas it’s totally worth it. The result should be a much smaller, dense blob of cauliflower mush that sticks together. It may not sound appealing, but it will be when the tortillas are done!
Just in case, there is one technique to salvage these low carb quesadillas if you find that they are fragile after you take them out of the oven. Mainly this happens if you didn’t get enough moisture out. (I warned you, right?) If you run into this situation, they are still salvageable! Simply fry the gluten-free quesadillas open-faced for a bit before folding them over, which will help make them more sturdy.
The great thing about these low carb quesadillas, aside from how good they taste, is that you can make everything in advance and then quickly assemble when you’re ready to eat. The creamy jalapeno sauce tastes even better if you chill it to allow the flavors to develop. The cauliflower tortillas can be prepared ahead of time, too. I store them in a plastic container with paper towels between them to absorb extra moisture. When you’re ready to serve them, just spread the sauce on the tortillas, top with shredded cheese, fold in half, and fry them up (or even microwave if you’re particularly impatient) until the cheese melts.
I think I found my new lunch obsession.
I made these low carb quesadillas without chicken so that I could serve them for my vegetarian cousin, but you could easily add in some pre-cooked grilled chicken for extra protein. There are plenty of other versatility options, too. Why not throw in some grilled veggies for good measure? What are your favorite gluten-free quesadilla fillings? Tell me in the comments below.
Low Carb Quesadillas with Cauliflower (Gluten-free):
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Want more low carb, gluten-free spicy recipes? Try these: