This is my stand by recipe for quesadilla sauce and it only needed minor altering to accommodate low carbing. I love that this is a meal that the whole family is happy with!
I also love to make the filling in a pan without the tortilla and just add shredded zucchini for a quick dinner for myself
The sauce has something like 1g carb for the lot, so it’s a guiltless pleasure
Just count the carbs of whatever tortilla if you’re using one!
The sauce tastes very close to the Taco Bell Quesadilla sauce, but I like this one better!
Makes great tasting quesadillas out of left over chicken, steak and roast! The sauce also tastes very good as a warm or cold dip.
¼ cups Mayonnaise
1 teaspoon Sliced Jalapenos, Minced (the Kind You Get In The Jars)
2 teaspoons Jalapeno Juice (from Your Sliced Jalapenos)
½ teaspoons Paprika
½ teaspoons Ground Cumin
1 pinch Salt
⅛ teaspoons Cayenne Pepper (optional)
½ teaspoons worth of sugar substitute (1 drop of liquid stevia does it for me)
1 pinch Onion Powder
4 low carb Tortillas
2 cups Shredded Mixed Mexican Blend Cheese
1 cup Cooked Chopped Chicken, Or Steak, Or Other Left-over Meat
Combine the first 9 ingredients and stir until smooth. I usually don’t bother mincing the Jalapenos and just blend everything in the small cup of the personal blender.
To make Quesadillas:
Preheat skillet over medium heat. Lay tortilla into hot skillet and sprinkle half a side with about 1/2 cup shredded cheese. Add 1/4 cup chopped meat/chicken.
Spread about 1 Tablespoon of the sauce on the empty side of the tortilla. Fold the tortilla side that has the sauce on over the cheese and meat side.
Cook until the cheese gets melty. Carefully turn with a spatula and cook the other side for about a minute or so, just to crisp the tortilla up a little.
Cut into 4 wedges and enjoy. Repeat the process with the remaining tortillas.