2 cups cheese
For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 cups cheese
For quesadillas: Let cool slightly and use while pliable.
Tortillas: Use these and then let the rest crisp up.
To make the quesadillas: I brown seasoned hamburger and spread across the first, just-cooked (but slightly firm) quesadilla. Top with cheese, and the other shell (if desired) and heat until cheese melts. Top with shredded lettuce, chopped tomato, olives, or anything your heart desires (within reason of your plan)! You may elect to use a pizza cutter to cut into wedges for easier pick-up. If you cut into slices, let the quesadilla rest for a few minutes before eating to allow the “shells” to firm up slightly. Otherwise, a fork is an excellent option.
Nutritional Information: Whatever you add as filling will be added in separately. This recipe is for the shells.
Zucchini Shells (6 shells, 3 servings–or 2 shells ): Calories: 151, Carbohydrates: 1, Fiber: 0, Net Carbohydrates: 1, Protein: 10, Fat: 13
Cauliflower Shells (12 shells, 6 servings–2 shells ): Calories: 239, Carbohydrates: 4, Fiber: 1.5, Net Carbohydrates: 2.5, Protein: 15, Fat: 20