Now that my family is eating a low-carb diet, we shy away from meals that involve tortillas, bread, rice, etc. But that cuts out most Mexican food, so I created the tortilla-free quesadilla. I think I may like it even better than normal quesadillas!
- shredded cheese (a Colby or cheddar mix works best)
- fajita chicken or beef, cooked and chopped
Mound 1/4 to 1/2 c. of cheese in a non-stick pan. Keep the mound as close together as you can since it will spread out as the cheese melts. Sprinkle about 1/8 c. of chicken onto the mound and top with another 1/4 to 1/2 c. of cheese.
Cook over medium heat until the bottom layer of cheese begins to melt, bubble and form a crust, about 5-7 minutes. (Note: if you get impatient and don’t cook it long enough, it will fall apart when you flip it. So don’t get in a hurry!)
When the quesadilla is cooked enough that the cheese doesn’t run all over the place when you pick up the edge with a spatula, carefully flip it over. Cook for 2-3 minutes more.
The quesadilla will be melted through and flexible. I recommend placing it on a paper towel to let the grease drain, then rolling it into a burrito shape.
Top with sour cream, salsa or your other favorite quesadilla toppings.