- 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
- 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.
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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!