Things You’ll Need 

• Low carb soft tortillas

• Mexican blend cheese

• Corn

• Onions

• Shallots

• Jalapenos

• Cilantro

• Tomatoes

• Cumin

• Sriracha

• Lite Sour Cream

• Salsa

• Signature Guacamole (Click Here for Recipe)

 

Tip #1 Try to keep your vegetables cut up small, makes the quesadilla easier to flip.

 

Begin by prepping all of your vegetables. Make sure to drain the tomatoes; try using a veggie spinner. This will prevent your quesadilla from getting soggy!

 

Tip #2 Get skillet hot before frying up quesadillas to get them extra crispy

 

Now to begin assembly first lay down a soft shell and lay down a layer of cheese and a swirl of Sriracha.

 

Now pile on the veggies and spread out over the whole shell. Sprinkle on some cumin. Place another layer of cheese on top and close up with another soft shell.

 

Tip #3 Use a large spatula and carefully flip each quesadilla without letting the veggies fall out!

 

Preheat oven to 375F. Heat a medium size skillet and spray with canola oil.  Once hot place quesadilla in skillet and fry until golden brown on each side.  Once browned place in oven until cheese is bubbly and fully melted.

 

Remove from oven and cut into triangles and serve with some sour cream, salsa, and guacamole.

 

Suggestions:

• Serve with as an appetizer to impress a crowd at any party

• Goes awesome with a cold margarita.

• Filling enough to be a main course as well!