This article (Low Carb 15-minute Dinners: Quesadillas 3 Ways) was sponsored by Mikey’s and Living Plate, LLC. All ideas and thoughts are my own.
We’re all busy. At one point or another, we’re busy. You could be a working mom, trying to get dinner on the table for three kids, or a single person working long hours with no time for meal prep… Whatever scenario it may be, time is a resource most people would love more of.
So, spending lots of time on meal prep or nightly dinner prep isn’t ideal for most of us. That’s why I love good quick and easy recipes (like these Low Carb 15-minute Dinners: Quesadillas 3 Ways) that will keep me full and satisfied and fuel my body with some good nutrient rich foods.
Being diabetic does make things a bit more complicated and while I’m all about food freedom, there are certain foods that just don’t leave me feeling my best and that I prefer to find better alternatives for. White flour tortillas is one of those foods. My blood sugars, and most diabetics’ blood sugars, respond better to grain free flours… especially when they’re paired with a protein rich food source and some fat.
Many grain free products are marketed to people on a paleo diet or people with food allergies, and while they are great options for those communities, many people don’t realize the benefit of grain free food products for diabetics.
After realizing how much better and easier my blood sugars were after meals when I used grain free breads, flours, etc. I started on a hunt to find the best tasting and most appetizing options, both for myself and for other diabetics seeking my advice and expertise.
But, I found that most just don’t measure up to their traditional grain-containing equivalents, and was left disappointed.
Mikey’s has a host of products, everything from sliced sandwich bread, to pizza pockets, to tortillas. I love the texture they offer, and most importantly, the ingredient list really can’t be beat. Example: the ingredient list for their tortillas reads, “Water, Cassava Flour, Coconut Flour, Hi-Oleic Sunflower Oil, Apple Cider Vinegar, Kosher Salt.” And that’s it. I also find they’re usually more affordable than other similar products on the market, and they crisp up to perfection in the quesadilla recipes below.
The low carb 15-minute dinner options listed below are great for anyone in a time crunch, but especially someone looking to stabilize post meal blood sugars. Each quesadilla recipe makes one quesadilla, so just double or triple the recipe depending how many people you’re serving.
Low Carb 15-minute Dinners: Quesadillas 3 Ways
Yield: 1 quesadilla/recipe
Low Carb Spinach Artichoke Dip Quesadilla
1 Tbsp mayonnaise
3 Tbsp grated mozzarella cheese
2-3 artichoke hearts, chopped
10-15 baby spinach leaves cut into thin strips
Preheat a skillet over medium heat. Spray with cooking oil of choice. Preheat a skillet over medium heat. Combine the mayo, cheese, artichoke hearts, and spinach and a bowl and mix together. Spread the mixture onto one of the tortillas and top with the other tortilla. Cook the quesadilla for 5-6 minutes on the first side and 3-4 minutes on the second side. Remove it from the heat, slice, and enjoy!
Low Carb Tuna Melt Quesadilla
1 Tbsp mayonnaise
1/4 cup grated mozzarella cheese
5 oz. canned tuna, drained
2 Tbsp chopped green bell pepper
1 Tbsp butter, avocado oil, or other fat of choice
Preheat a skillet over medium high heat. Combine the mayo, cheese, and tuna in a bowl and mix until fully combined. Spread the tuna mixture evenly onto one tortilla and top with the second tortilla. Add the butter or avocado oil to the pan, let it melt, and tilt the pan to coat the bottom of it. Add the quesadilla to the pan and cook for 5-6 minutes on the first side and 3-4 minutes on the second side. Remove the quesadilla from the pan, slice, and enjoy!!
Low Carb Breakfast for Dinner Quesadilla
1/2 red bell pepper, chopped
1/4 cup shredded cheddar cheese
2 Tbsp chopped bacon or ground sausage (cooked), optional
Preheat a skillet over medium heat. Spray with cooking oil of choice. Add the chopped bell pepper to the pan and let it saute for 5 minutes. Crack and scrabble the egg in the pan with the peppers. Transfer the egg and peppers to a bowl and mix in the cheddar cheese and meat (if using). Spread the mixture onto one tortilla and then top with the other. Transfer the quesadilla back to the pan and cook for 4 minutes on the first side and 2 minutes on the second side. Remove it from the heat, slice, and enjoy!