Lean & Clean Quesadilla
Introduction
This Mexican favorite is made healthier with coconut flour tortillas, turkey filling and fresh pico de gallo.
Ingredients
Pico de Gallo:
1 onion
4 Roma tomatoes
2 cloves garlic
1/2 bunch cilantro
1 lemon, juiced
Tortilla:
1/3 cup egg whites
2 tablespoons water
2 tablespoons coconut flour
1/8 tsp baking powder
vegetable oil spray
Filling:
4 ounces 99% fat-free ground turkey
3 celery stalks, chopped
Mrs. Dash seasoning to taste
1/4 cup reduced-fat mozzarella cheese
Vegetable oil spray
1 onion
4 Roma tomatoes
2 cloves garlic
1/2 bunch cilantro
1 lemon, juiced
Tortilla:
1/3 cup egg whites
2 tablespoons water
2 tablespoons coconut flour
1/8 tsp baking powder
vegetable oil spray
Filling:
4 ounces 99% fat-free ground turkey
3 celery stalks, chopped
Mrs. Dash seasoning to taste
1/4 cup reduced-fat mozzarella cheese
Vegetable oil spray
Directions
1. Chop all pico de gallo ingredients, mix together and set aside
2. Combine all tortilla ingredients in a bowl and set aside
3. Saute celery in a small pan coated with vegetable oil spray, stirring occasionally
4. Heat a large frying pan on medium and coat with vegetable oil spray
5. Pour 1/2 of the tortilla batter in the pan
6. After the surface starts to bubble, flip and cook the other side
7. Repeat with the remaining batter.
8. Add turkey and seasoning to the pan of celery and cook through
9. Pour the turkey mixture onto first tortilla and top with cheese, followed by the second tortilla
10. Slice the quesadilla in 4 pieces and top with pico de gallo
Serving Size: 1/4 of the quesadilla
2. Combine all tortilla ingredients in a bowl and set aside
3. Saute celery in a small pan coated with vegetable oil spray, stirring occasionally
4. Heat a large frying pan on medium and coat with vegetable oil spray
5. Pour 1/2 of the tortilla batter in the pan
6. After the surface starts to bubble, flip and cook the other side
7. Repeat with the remaining batter.
8. Add turkey and seasoning to the pan of celery and cook through
9. Pour the turkey mixture onto first tortilla and top with cheese, followed by the second tortilla
10. Slice the quesadilla in 4 pieces and top with pico de gallo
Serving Size: 1/4 of the quesadilla
Number of Servings: 4
