One of my favorite lunches is a quesadilla hot off the griddle. Quesadillas are a perfect way to use up small items in your fridge while enjoying a healthy and portable lunch.
I started with one of TJ’s organic whole wheat and corn tortillas. I covered the tortilla with TJ’s mozzerella soy cheese and a sprinkle of shaved Parmesan cheese. I prefer not to mix proteins with starches however a tablespoon of Parmesan cheese really takes this quesadilla to a new level. Then I layered the following ingredients on 1/2 of the tortilla:
thinly sliced red bell pepper
thinly sliced red onion
torn basil leaves
torn mint leaves (I only added the mint leaves because I wanted a bigger quesadilla and didn’t have enough basil – you can skip the mint leaves without affecting the outcome)
Place the tortilla with it’s fillings in a lightly oiled pan over medium-high heat. When the cheese has melted and the bottom of the tortilla is a little past lightly browned. I like my quesadillas to have a crispy tortilla. I really think it adds to the flavor of the final product.
Once the tortilla is browned to your liking, slide the quesadilla onto a plate and fold the unfilled side over the filled side. Sit down to lunch with a gigantic smile on your face.
If you’re counting carbs then you’ll want to know that this quesadilla is 22 net carbs and if you use a whole wheat low carb tortilla then you can shave this down to 6 net carbs!
If you’re counting calories then you’ll be happy to hear that this lunch will set you back 230 calories and if you use a whole wheat low carb tortilla then you’ll be even happier to hear that this lunch will be only 150 calories!
If you’re eating vegan, you can skip the Parmesan cheese or use a vegan Parmesan.
