Serve with sour cream or salsa, if desired. Next 2 photos are a couple of close-ups.
CHEESY GROUND BEEF QUESADILLAS
These are
incredibly satiating and so good – better than if you made them with low-carb
tortillas or even high-carb tortillas.
Very tasty indeed! The crispy
tortillas are very flavorful and lend themselves to all sorts of fillings. If you want to get the correct number of
tortillas, you will need to use the packaged, shredded Mozzarella cheese –
low-fat or whole milk; it doesn’t matter.
I actually prefer the latter these days.
If you grate your own Mozzarella, you will get 1 tortilla less, I found out to my chagrin.
INGREDIENTS: 
Cheesy Ground Beef:
11/4 lbs
lean ground beef (0.6 kg)
3/4 cup water (175 mL)
3
tbsp tomato paste (45 mL)
1
tsp salt (5 mL)
1
tsp dried parsley (5 mL)
1
tsp minced garlic (5 mL)
3/4 tsp ground cumin (3 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp oregano (2 mL)
11/2
cups shredded Mozzarella and (375 mL)
Cheddar cheeses mixed
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
(finely grated)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (325 mL)
1 egg
1/4 tsp Montreal® Chicken
seasoning (1 mL)
INSTRUCTIONS:
Cheesy Ground Beef: In nonstick
frying pan, over medium heat, cook ground beef, breaking it up every now and
then with a spatula, until no longer pink.
Add water, tomato paste, salt, parsley, garlic, cumin, onion powder and
oregano. Keep cooking until most of the
water has evaporated.
Miracle Dough: In medium glass bowl, place Mozzarella
cheese and cream cheese; nuke 1 minute and 50 seconds, or until cheese has
melted. Place Gluten-FreeBake Mix 2, OR Keto Bake Mix, on top. In small bowl,
beat egg with fork and beat in Montreal® Chicken
seasoning. Add to glass bowl and mix all together well with a wooden
spoon. If dough is too sticky, work in a little coconut flour. Divide
dough into 7 equal pieces. I used an electronic scale to be precise and
they weigh approximately 2.4 oz (68 g) each.
Miracle Dough Tortillas: Flatten ball into a circle. Cover
with plastic wrap and with a heaving rolling pin, roll each ball out to about a
7 or 8-inch (17 - 20 cm) circle. If at any time the dough becomes more
resistant to rolling, nuke 10 seconds. Place some cheese on one half of
the circle and some ground beef. Fold the top half over the filling and seal
the edges with your fingers or the tines of a fork.
In nonstick frying pan in light-tasting olive oil, over medium heat, place filled and folded tortilla in the center. Cook on both sides briefly until golden brown. Cut in half and serve warm with plenty of sour cream, salsa or guacamole, if desired.
Yield: 7 filled tortillas
1
serving/unfilled tortilla
510.9/241.8
calories
33.6/12.5
g protein
37.6/18.4
g fat
0.4/0 g fiber
7.3/5.5
g net carbs
Variation: For another Grain-Free version: Use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Usually the carbs are 1 gram less per serving.
Helpful Hints: The butter that I normally use in my Miracle
Dough is replaced with cream cheese. I
think the butter makes for lovely, crispy, often flaky pie crusts (savory and
sweet), but the cream cheese helps these tortillas to be more pliable.
ANOTHER RECIPE YOU MAY ENJOY
MOLTEN CHEESE BEEF OR CHICKEN QUESADILLAS
