Paleo Corn Quesadilla

Discover the wholesome delight of a Paleo Corn Quesadilla, where grain-free tortillas meet mouthwatering, nutritious fillings. Perfectly crafted with a blend of almond flour, tapioca starch, and coconut flour, these soft and pliable tortillas are a game-changer for anyone following a paleo lifestyle or seeking gluten-free options. Filled with tender shredded chicken, vibrant sautéed bell peppers, and fragrant cilantro, this quesadilla offers a flavorful, protein-packed meal that's both satisfying and healthy. Garnished with creamy avocado slices, zesty lime wedges, and a dollop of paleo-friendly salsa, it’s a fiesta in every bite! Ready in just 40 minutes from start to finish, this recipe is as convenient as it is delicious, perfect for busy weeknight dinners or a creative weekend lunch.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Tapioca starch
• 2 tablespoons Coconut flour
• 0.5 teaspoon Sea salt
• 0.75 cup Coconut milk
• 2 tablespoons Coconut oil
• 1 large Egg
• 1 tablespoon Olive oil or avocado oil
• 1 cup Cooked shredded chicken breast
• 0.5 cup Diced bell peppers
• 0.25 cup Chopped cilantro
• 1 whole Avocado, sliced
• 4 pieces Lime wedges
• 0.5 cup Paleo-friendly salsa

Directions

Step 1

In a bowl, combine almond flour, tapioca starch, coconut flour, and sea salt.

Step 2

In a separate bowl, whisk together coconut milk, coconut oil (melted), and egg.

Step 3

Pour the wet ingredients into the dry ingredients, mixing until a dough forms.

Step 4

Divide the dough into 8 equal parts and shape each into a ball.

Step 5

Place each ball between two pieces of parchment paper and roll into thin, round tortillas.

Step 6

Heat a teaspoon of olive or avocado oil in a large skillet over medium heat.

Step 7

Place rolled tortillas in the skillet one at a time, cooking each for about 2-3 minutes per side until golden brown.

Step 8

Set aside cooked tortillas on a plate and cover to keep warm.

Step 9

In the same skillet, sauté the diced bell peppers for about 3-4 minutes until slightly softened.

Step 10

Take a tortilla and layer shredded chicken, sautéed bell peppers, and chopped cilantro on one half.

Step 11

Fold the tortilla over to form a half-moon shape, pressing slightly.

Step 12

Return the filled quesadilla to the skillet and cook for an additional 2-3 minutes on each side to heat through and meld flavors.

Step 13

Serve hot, garnished with sliced avocado, paleo-friendly salsa, and lime wedges.

Nutrition Facts

Serving size	(1194.4g)

Amount per serving	% Daily Value*
Calories	2582.1

Total Fat 155.1g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 432.0mg	0%
Sodium 1813.8mg	0%
Total Carbohydrate 194.0g	0%
Dietary Fiber 37.6g	0%
Total Sugars 30.8g
Protein 123.2g	0%

Vitamin D 66.3IU	0%
Calcium 461.3mg	0%
Iron 13.2mg	0%
Potassium 2129.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 18.5%

Carbs: 29.1%