The two ingredient spicy crema really takes this up a notch too!
Ingredients:
– 2 tortillas (I like the La Tortilla factory zero carb ones from sprouts, it adds 10g protein!), or siete almond flour is a great gluten free option. Ezekiel sprouted would be great too for high fiber and sprouted = easier on digestion.
– 3 oz deli turkey (I look for in house roasted in the grocery store deli, or applegate)
– 1/2 oz. Shredded raw cheddar (organic valley or raw farm)
– 1 thin slice onion, diced (can buy pre diced to make it easier too)
– 2 cherry tomatoes diced
– 1 mini sweet pepper, diced
– optional: some spinach!
– avocado oil to coat the pan
– sprinkle of salt & cayenne pepper
– 2 tbsp nonfat greek yogurt, I like Nancy’s or stonyfield grass fed
– dash of hot sauce, I like cholula
Directions:
1. Heat large skillet over medium heat. Add avocado oil. Add one tortilla – get this frying up to save time. I shred the cheese first, add half (like 1-2 tbsp) on to the tortilla.
2. Chop the veggies.
3. Add turkey to tortilla. Add veggies on top, sprinkle with salt and pepper. Top with other tortilla. Flip.
4. Let cook on other side for 1-2 mins.
5. In small bowl or on the plate mix the Greek yogurt and cholula.
6. Remove quesadilla from skillet, cut into 4 pieces. Dunk in crema and enjoy!
