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MOLTEN CHEESE BEEF OR CHICKEN QUESADILLAS
MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in South America, which is the same as Costco in the United States.
I tried this one AND the whole milk one - both work
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - however, these days I like the convenience of buying shredded Mozzarella cheese.
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On vacation I enjoyed Quesadillas at Chili’s in the airport in Miami South
Africa South
America . It was lovely, but I’m so happy to be home and being
creative in my kitchen again. I decided
I needed to duplicate that lovely meal. These beef and chicken quesadillas were absolutely delicious and along with some guacamole,
I was a happy camper. My husband told me
that I had nailed it.
MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in South America, which is the same as Costco in the United States.
I tried this one AND the whole milk one - both work
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - however, these days I like the convenience of buying shredded Mozzarella cheese.
Ingredients:
Beef Filling:* (you will have leftovers)
1 tbsp bacon fat (15 mL)
1 large onion, chopped
(optional)
3 lbs lean ground beef (1.4
kg)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
Hot sauce, optional
5 slices bacon cooked as crispy
as desired,
and chopped small
2 tbsp cream cheese per
quesadilla (30 mL)
2/3 cup
grated Monterey Jack cheese, OR (150 mL)
Mozzarella cheese per quesadilla, divided
Quesadillas, recipe below
Instructions:
For the Chicken Filling - Use cooked, chopped chicken, onion and green pepper cooked mixture (cook green pepper soft) and season as desired or use some frozen, thawed spinach (squeezed dry with your hands). The filling adds very few carbs.
Beef Filling: In
large nonstick pan, in bacon fat, stir fry onion if using until golden
brown. Add ground beef and cook until
browned. During cooking sprinkle beef
with salt, seasoning salt and black pepper, adding hot sauce, if desired and to
taste. Stir in bacon bits. Follow the directions below for how to make,
assemble and cook the quesadillas.
QUESADILLAS
Delicious. This works very well and tastes just as good as tortillas (I think better!), just in a different way - some of you will prefer it. What’s more is you can seal the
circumference of the dough and this makes it very easy to flip a loaded, large
quesadilla in the frying pan without any spillage. You can make these
Quesadillas as crispy as you would like them to be. You can see I toasted
the bottom of this quesadilla more than the top to give you an idea of what is
possible.
Miracle Dough: (For Grain-Free Version, see below recipe instruction)
2 cups finely grated
Mozzarella cheese (500 mL)
2 tbsp melted butter (30 mL)
1 cup Gluten-Free
Bake Mix 2 (250 mL) Click for the recipe
(you don't need the
gelatin) For a GRAIN-FREE version, scroll down!
1 egg, fork beaten
1/4 tsp
onion salt (1 mL)
1/4 tsp
garlic powder(1 mL)
Miracle
Dough: In microwave oven in
microwaveable bowl, melt Mozzarella cheese. This took 2 minutes in my
1200 Watt microwave oven (big, powerful microwave!) to be thoroughly molten. Remove bowl with oven gloves (be very
careful!). Pour melted butter over top. Place Gluten-Free
Bake Mix 2 on top. In small bowl, beat egg with fork. Add onion
salt and garlic powder and beat with fork. Add to Mozzarella cheese. Stir
with a fork to form a dough ball. Keep stirring until all is mixed quite
evenly.
Measure
four balls weighing 3 oz (85 g) each. Place a dough ball on parchment
paper, cover with plastic wrap and roll out into a 7-inch (18 cm) circle. If
the dough becomes more resistant, nuke for 10 seconds and continue. Place the
circle in a nonstick, greased frying pan, preferably 7 inches (18 cm) in
diameter.
Sprinkle 1/3
cup (75 mL) grated Monterey Jack, OR Mozzarella cheese on the
circle. Place 3/4 cup beef (OR chicken) mixture over top, covering the circle. Sprinkle with 2
tbsp (30 mL) cream cheese and another 1/3 cup cheese Cover with another
dough circle rolled out to the same size. Pinch the circumference of the
circle to enclose the filling (this makes for easier turning). Over
medium-low heat, brown the bottom crust, flip and brown the top crust as well,
to your liking. It should be golden brown to somewhat dark brown, if
desired (not too dark), and crispy.
For
a Grain-Free version, use a
bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.
Use 3/4 cup
(175 mL) of the mixture. OR, simply use 2/3 cup (150 mL) almond flour and 2 tbsp
(30 mL) to 4 tbsp (60 mL) coconut flour for each batch of Miracle Dough (I have not tested this
smaller version, but the Grain-Free Bake mix - yes! My feeling is the smaller version will be fine as well.). I still slightly prefer the
Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an
very lovely option.
NOTE: You can use my new and easy Keto Bake Mix in the Miracle Dough, if desired.
NOTE: You can use my new and easy Keto Bake Mix in the Miracle Dough, if desired.
Yield: 2 large loaded beef quesadillas
1/2 loaded quesadilla per serving (2 or
4 pieces, depending on how you cut it up)
577.8 calories
53.7 g protein
57.6 g fat
0.0 g fiber
8.5 g net carbs (7.5 g net carbs
with the grain-free version)
