Paleo Corn Quesadilla
Savor the bold flavors and health-conscious twist of a Paleo Corn Quesadilla, a grain-free take on the classic Mexican favorite. This recipe is crafted with a gluten-free tortilla base made from almond flour, tapioca starch, and coconut flour, yielding a soft yet sturdy shell perfect for wrapping delectable fillings. Packed with protein-rich shredded chicken, vibrant sautéed bell peppers, and aromatic cilantro, each quesadilla bursts with wholesome goodness. To keep it paleo-approved, it’s served alongside creamy avocado slices, zesty lime wedges, and a paleo-friendly salsa for dipping. Ready in just 40 minutes, this nutritious recipe offers a satisfying blend of indulgence and dietary mindfulness, ideal for paleo enthusiasts or anyone seeking a healthy, gluten-free meal option.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Tapioca starch
- 2 tablespoons Coconut flour
- 0.5 teaspoon Sea salt
- 0.75 cup Coconut milk
- 2 tablespoons Coconut oil
- 1 large Egg
- 1 tablespoon Olive oil or avocado oil
- 1 cup Cooked shredded chicken breast
- 0.5 cup Diced bell peppers
- 0.25 cup Chopped cilantro
- 1 whole Avocado, sliced
- 4 pieces Lime wedges
- 0.5 cup Paleo-friendly salsa
Instructions
In a bowl, combine almond flour, tapioca starch, coconut flour, and sea salt.
In a separate bowl, whisk together coconut milk, coconut oil (melted), and egg.
Pour the wet ingredients into the dry ingredients, mixing until a dough forms.
Divide the dough into 8 equal parts and shape each into a ball.
Place each ball between two pieces of parchment paper and roll into thin, round tortillas.
Heat a teaspoon of olive or avocado oil in a large skillet over medium heat.
Place rolled tortillas in the skillet one at a time, cooking each for about 2-3 minutes per side until golden brown.
Set aside cooked tortillas on a plate and cover to keep warm.
In the same skillet, sauté the diced bell peppers for about 3-4 minutes until slightly softened.
Take a tortilla and layer shredded chicken, sautéed bell peppers, and chopped cilantro on one half.
Fold the tortilla over to form a half-moon shape, pressing slightly.
Return the filled quesadilla to the skillet and cook for an additional 2-3 minutes on each side to heat through and meld flavors.
Serve hot, garnished with sliced avocado, paleo-friendly salsa, and lime wedges.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 30.8 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
