Open Faced Quesadilla (Tostada or Mexican Pizza)

Call it whatever you want and top it however you like. Tostadas are usually corn tortillas, and quesadillas usually are 2 tortillas….this is my lower carb/keto version. You could make the meat BBQ’d and top with cole slaw, or change it up to fit your mood. Add a top tortilla for carb’ers.

Open Faced Quesadilla (Tostada or Mexican Pizza)

Ingredients:

  • **Filling
  • 2 tbsp oil
  • 1/2 small onion, diced
  • 1/2 lb chicken, beef or pork, shredded, diced or ground (seafood would also work)
  • 1/2 tsp salt, or more to taste
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cumin
  • **(Change seasonings to fit your dish.)
  • 1 avocado, sliced
  • 1 cup shredded cheese
  • **Tortillas
  • 2 tbsp oil
  • 4 low carb tortillas
  • **Optional Garnishes
  • Cotija Cheese
  • Sour Cream
  • Salsa
  • Cilantro
  • Tomatoes
  • Lettuce

Instructions:

  1. Pre-heat the oven to 425F.
  2. Heat the oil in a large skillet over medium heat.  Add the onion to the skillet and sauté until translucent, about 5 minutes.
  3. Add in the meat and cook and crumble until cooked through.
  4. Add in the salt, paprika, onion powder, garlic powder, chili powder, and cumin.  Stir to combine.  Remove from the heat.
  5. Heat oil in smaller skillet (big enough to fit tortillas) over med – med/high heat
  6. Fry tortillas until puffed and crispy one one side (about 30 seconds to a minute) and flip cook second side until crisp
  7. Move to layered paper towels to drain
  8. **Quesadilla/Mexican Pizza Style
  9. Place 2 tortillas on an greased sheet pan or use parchment paper.
    Layer the toppings on the tortillas: cheese, meat, avocado, cheese.   (Avocado can be added after cooking if you want)
  10. Bake in the pre-heated oven for 6-8 minutes, until cheese melts
  11. Remove from the oven, slice into 4 pieces each, and serve with preferred toppings
  12. **Tostada Style
  13. Add toppings and garnishes to fried tortilla and serve unbaked.
  14. This style would work great for ceviche or a cold topping.

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