Ready in about: 20 minutes | Serves 4
Ingredients
For lozenges:
6 Eggs
4 oz Coconut flour
6 oz Heavy cream
½ tsp Xanthan gum
Pink salt and pepper
1 tbsp Olive oil for frying
For the quesadilla:
4 oz Cheddar cheese, shredded
8 oz Chicken breast cooked and shredded
1 tbsp Parsley, chopped (optional)
Directions
Mix in a bowl all the ingredients for the cakes, whisk well and let the dough stand for 8-10 minutes. Heat the oil in a frying pan over medium heat and fry the tortillas for 2-3 minutes on each side or until cooked. Set aside to cool.
Heat a clean griddle over medium heat, put one tortilla, sprinkle with cheese, cover with a lid and wait until the cheese begins to melt. Then add chopped chicken meat, more cheese, and cover with a second flat cake.
When the cheese has melted, remove the quesadilla from the pan, cut into four slices and sprinkle with fresh parsley before serving (optional).
NOTE: For best results, use ground coconut flour. This will help with the texture, and you can make thinner cakes. Xanthan gum will help make the tortilla strong and elastic.
You can substitute fat cream with unsweetened almond milk. You can also reduce the number of eggs and add an extra egg white. However, you will need to test and adjust the amount of flour used to obtain the desired consistency.
Nutritional info per serving:
Calories: 382. Fat: 31 g. Protein: 23 g. Carbs: 2.5 g.