- 2 2 eggeggs
- 2 2 egg whiteegg whites
- 6 oz. (¾ cup) 170 g (180 ml) cream cheese
- ½ tsp ½ tsp salt
- 1½ tsp 1½ tsp ground psyllium husk powder
- 1 tbsp 1 tbsp coconut flour
- 1 tbsp 1 tbsp olive oil or butter, for frying
- 5 oz. (1¼ cups) 140 g (300 ml) Mexican cheese or any hard cheese of your liking
- 1 oz. (1 cup) 28 g (220 ml) baby spinach
- Preheat the oven to 400°F (200°C).
- Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.
- In a bowl, combine salt, psyllium husk and coconut flour. Mix well.
- Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.
- Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.
- Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!
- Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
- Heat oil or butter in a small, non-stick skillet over medium heat.
- Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.
- Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.
Never underestimate the power of melted cheese — in other words, make extra if you’re expecting a crowd! And make some guacamole, too.
Frying instead of baking
If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium heat.
Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.
Prepare ahead of time
You can make the tortillas ahead of time. Allow them to cool completely before stacking them with parchment paper in-between. Wrap them with plastic and keep them in the refrigerator for 2-3 days or in the freezer for up to 3 months.
When you are in the mood for fresh quesadillas - just add cheese and fry them according to the instructions.
Once the quesadillas are assembled and cooked they are best to eat right away. They don't taste as good when stored and reheated, so fingers crossed for no leftovers!
I have made the quesadillas a few times and getting them very thin is very important.
Almond flour is not a good substitute for coconut flour as it doesn't absorb as much moisture.
The rest of the mixture I put into one pancake, and cooked it for a while, added the cooked bacon, and cheese, put the lid on the pan for less than a minute, flipped it over, lid back on for a minute. It was so good. the cheese crusted over the bacon...no surprises...I pretty much knew what to expect.
The texture was perfect. I think it's important to beat the eggs and the whites as directed. I note a few comments about the outcome being nothing like a quesadilla. Is that important? For us, having a tasty, easy breakfast WAS! Thank you.
So glad you enjoyed it!
If you are able to whisk the eggs until fluffy with a manual whisk, then yes, it will work :)
Thank you for your feedback. The thinner your spread these, the more tortilla-like they are.
Everything room temp. Add egg yokes to cream cheese. Beat egg whites until fluffy. Combine egg whites to cream cheese. Double the coconut flour.
So basically, not follow this recipe.
The default for this recipe is 3 servings, and you will cut the tortilla into 6 pieces. When frying the quasadilla you will put two tortilla pieces on top of each other, equaling 1 serving. If you change the number of servings to 1, you will only cut the (smaller) tortilla in half.
You can try using 2T almond flour but we have not tested this recipe with that substitute.
We have not tested this recipe with a substitute for the psyllium. Almond flour or oat fiber would not get the same pliability in the tortilla that the psyllium would.