Quesadilla made with vegetable shells
Softer white wheat tortillas tend to be used for Quesadillas.
With this recipe, don’t leave these shells to crisp in the recipe, but use these before they dry out. After the quesadilla is assembled, either leave the quesadilla round, or use a pizza cutter to form separate pieces for a pizza-type dish. There are two shells per quesadilla.
Assembly follows the recipe, prior to nutritional information.
Zucchini Quesadillas
1 large zucchini, shredded (about 1.5 cups)
2 eggs
2 cups cheese
2 eggs
2 cups cheese
Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).
For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.
Makes about 6 crispy tortilla tostada rounds.
Cauliflower Quesadillas
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese
Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
For tostadas: Let cool on a rack for 6-8 hours in a cool oven.
For quesadillas: Let cool slightly and use while pliable.
For quesadillas: Let cool slightly and use while pliable.
Makes about 12 rounds.
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
What Mexican recipes are you missing? Drop me a comment and let me know.
Hi, a recipie idea for you. I made a Cannelloni recipe and inplace of the pasta tubes i gently rolled the meat in thinly sliced ham (from the deli)and made the rest of the recipe as per normal. It was no different really but with a nice ham flavour.
lawzee
thank you so much for this recipe! mexican food is one of the things i miss the most.
i've made these tortillas and froze them and then i can just take one out and put it in the toaster over and crisp it a little and then add whatever!!!
thanks again!!!
Can the enchiladas be made with the zucchini quesadilla ingredients? Unfortunately, I can’t eat cauliflower! 🙁
Absolutely! Just be sure to squeeze as much of the liquid as you can from the zucchini for the best results. Zucchini likes to hold onto moisture.
Hi! To make the quesadillas, you say “Top with cheese, and the other shell (if desired) and heat until cheese melts.” Should we heat in the microwave, the oven, or a pan on the stovetop? thanks!
Hey there! I put them back into the oven to get that ooey cheesy goodness!
Can you please clarify the nutritional info for me. Is the data per serving, or per recipe?
Sure thing! Basically, you’re looking at 2 shells’ worth per serving, either with cauliflower or with zucchini.
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
Whatever you add as filling will be added in separately. This recipe is for the shells.
I’ll make that edit to the post so it’s more apparent. Thanks so much!
I made the cauliflower quesadillas and they were good. I think they could be used to make mini pizzas too! I was able to make 11 medium sized mounds. I also processed the eggs along with the cauliflower. Easy and filling!
what kind of cheese do you use for the zucchini quesadillas
WOW! these are awesome