Awhile back I did a post on Low Carb “Veggie Crusts and Shells”. I’ve been tinkering with that recipe recently. I made some cauliflower “tortillas” which I then chilled for a couple of hours in the refrigerator. The chilling really kept them together, and I was able to fry them up like a regular tortillas and make some quesadillas with them. Delicious!
Here is the original recipe for the tortilla. Instead of flour, I used some Panko crumbs for more crunch, and I added chopped onion and a sprinkle of cumin and chili powder before mixing.
Raw – I cut it in half before cooking
Cooked-I then chilled this for a few hours
Filled with refried beans and cheese
shredded cheese to taste 1. Spray a skillet with non stick spray to coat 2. Lay one half of of the tortilla in the skillet. Top with beans and cheese. Cover with the other half. 3. Turn heat to low and cover the skillet with a lid. Cook for about 1 minute. Flip the quesadilla over, cover the skillet, and cook on other side for about another minute. Serve and eat immediately! I love mine with salsa and plain yogurt (I can’t eat sour cream).
Yum!
