📍 Where this dish comes from: State of Mexico · Teotihuacan
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 320kcal
Ingredients
- 2 almond-flour tortillas 6-inch; sub: coconut-flour tortillas
- 1 cup shredded cheese cheddar/Jack; sub: mozzarella + 1 Tbsp cream cheese
- 1 cup sliced mushrooms sautéed until golden; sub: sautéed zucchini or bell peppers
- 1 tsp taco seasoning sugar-free; sub: chipotle powder + cumin
- 2 tbsp diced green chiles sub: jalapeños
- 1 tbsp butter or avocado oil sub: ghee
- Optional toppings: salsa sour cream, cilantro
Instructions
- Sauté filling: Cook mushrooms in a dry skillet over medium heat until they release their liquid and it evaporates, about 5 min. Toss with taco seasoning and green chiles.
- Build: Heat half the butter in skillet over medium. Place 1 tortilla, sprinkle half the cheese, mushroom mixture, remaining cheese, top with second tortilla.
- Crisp: Cook 2-3 min until underside browns. Add remaining butter, flip, cook 2 min more until cheese melts.
- Serve: Rest 1 min; cut into wedges. Add salsa & sour cream if desired.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 14g | Fat: 24g
Tried this recipe?Let us know how it was!
About This Dish
This stovetop quesadilla turns almond-flour tortillas into golden, cheese-lava pockets packed with savory sautéed mushrooms. A quick sear in butter gives restaurant-style crunch while keeping carbs under control.
Health Benefits
- Almond-flour tortillas replace corn tortillas, slashing carbs while providing vitamin E and magnesium.
- Mushrooms replace the chicken used in the traditional version, keeping this dish fully vegetarian while adding savory depth.
Pairs Well With
- Grilled Chicken Fajita Salad Bowl
- Cauliflower Cilantro “Rice”