Low Carb Quesadillas with Spicy Cilantro Sauce

Low Carb Quesadillas with Spicy Cilantro Sauce

Ingredients:

For the Meat Filling:

• 1350 grams chuck roast (3 lbs)
• 1/2 large yellow onion, sliced (about 75 grams)
• 5-6 garlic cloves, minced (15-20 grams)
• 2 tablespoons curry spice (paste) or curry powder (14 grams)
• 1.5 tablespoons sweet paprika (10 grams)
• Salt and pepper to taste (about 5 grams each)
• 500 ml bone broth (18 oz) or water
• 3-4 tablespoons oil

For the Spicy Cilantro Sauce:

• 1 large handful of fresh cilantro (25 grams)
• 2-3 garlic cloves
• 2-3 green chilies or according to your taste
• 3-4 heaping tablespoons plain yogurt (60-80 grams)
• Juice of 1 lime
• Salt and pepper to taste

For the Quesadillas:

• 8-10 small low-carb tortillas
• Shredded cheese (to taste)
• Shredded roast (as needed)
• Optional: Additional salad or toppings

Instructions:

1. Prepare the Meat Filling:

1. Heat Oil: In a large pot with a lid, heat 3-4 tablespoons of oil over medium heat.
2. Cook Onion and Meat: Add the sliced onion (75 grams) and sauté for about 1 minute. Place the chuck roast (1350 grams) in the pot. Sear the meat for about 1 minute on one side, then flip to sear the other side.
3. Add Garlic and Spices: Add minced garlic (15-20 grams) and curry paste or curry powder (14 grams), along with sweet paprika (10 grams).
4. Add Broth and Simmer: Pour in the bone broth (500 ml) or water, then add salt and pepper (5 grams each). Cover with the lid and cook on very low flame for 3-4 hours.
5. Shred the Meat: After cooking 3-4 hours, remove the meat and shred it using two forks.
6. Reduce for Flavour: Return the shredded meat to the pot and continue cooking on low flame for an additional 1-2 hours to enhance flavor and achieve a buttery texture.

2. Prepare the Spicy Cilantro Sauce:

1. Mash Ingredients: Using a mortar and pestle, manually mash the fresh cilantro (25 grams), garlic, and green chilies until they form a coarse paste.
2. Mix with Yogurt: Transfer the cilantro mixture to a bowl and stir in the plain yogurt (60-80 grams), lime juice (30 ml), salt, and pepper.
3. Adjust Seasoning: Taste the sauce and adjust seasoning as needed.

3. Assemble the Quesadillas:

1. Heat the Tortillas: Bring a frying pan to medium heat and place a small tortilla in the pan.
2. Add Cheese and Cook: Sprinkle some cheese on top of the tortilla and let it melt slightly. Flip the tortilla to crisp up the other side.
3. Add Meat and Toppings: On the plain side, add a portion of shredded roast and more cheese if desired. Fold the tortilla in half, forming a taco shape.
4. Repeat and Serve: Repeat with the remaining tortillas. Serve the quesadillas hot with the spicy cilantro sauce on the side. Enjoy!

[lonewalkershum]

Low Carb Quesadillas with Spicy Cilantro Sauce

Ingredients:

For the Meat Filling:

• 1350 grams chuck roast (3 lbs)
• 1/2 large yellow onion, sliced (about 75 grams)
• 5-6 garlic cloves, minced (15-20 grams)
• 2 tablespoons curry spice (paste) or curry powder (14 grams)
• 1.5 tablespoons sweet paprika (10 grams)
• Salt and pepper to taste (about 5 grams each)
• 500 ml bone broth (18 oz) or water
• 3-4 tablespoons oil

For the Spicy Cilantro Sauce:

• 1 large handful of fresh cilantro (25 grams)
• 2-3 garlic cloves
• 2-3 green chilies or according to your taste
• 3-4 heaping tablespoons plain yogurt (60-80 grams)
• Juice of 1 lime
• Salt and pepper to taste

For the Quesadillas:

• 8-10 small low-carb tortillas
• Shredded cheese (to taste)
• Shredded roast (as needed)
• Optional: Additional salad or toppings

Instructions:

1. Prepare the Meat Filling:

1. Heat Oil: In a large pot with a lid, heat 3-4 tablespoons of oil over medium heat.
2. Cook Onion and Meat: Add the sliced onion (75 grams) and sauté for about 1 minute. Place the chuck roast (1350 grams) in the pot. Sear the meat for about 1 minute on one side, then flip to sear the other side.
3. Add Garlic and Spices: Add minced garlic (15-20 grams) and curry paste or curry powder (14 grams), along with sweet paprika (10 grams).
4. Add Broth and Simmer: Pour in the bone broth (500 ml) or water, then add salt and pepper (5 grams each). Cover with the lid and cook on very low flame for 3-4 hours.
5. Shred the Meat: After cooking 3-4 hours, remove the meat and shred it using two forks.
6. Reduce for Flavour: Return the shredded meat to the pot and continue cooking on low flame for an additional 1-2 hours to enhance flavor and achieve a buttery texture.

2. Prepare the Spicy Cilantro Sauce:

1. Mash Ingredients: Using a mortar and pestle, manually mash the fresh cilantro (25 grams), garlic, and green chilies until they form a coarse paste.
2. Mix with Yogurt: Transfer the cilantro mixture to a bowl and stir in the plain yogurt (60-80 grams), lime juice (30 ml), salt, and pepper.
3. Adjust Seasoning: Taste the sauce and adjust seasoning as needed.

3. Assemble the Quesadillas:

1. Heat the Tortillas: Bring a frying pan to medium heat and place a small tortilla in the pan.
2. Add Cheese and Cook: Sprinkle some cheese on top of the tortilla and let it melt slightly. Flip the tortilla to crisp up the other side.
3. Add Meat and Toppings: On the plain side, add a portion of shredded roast and more cheese if desired. Fold the tortilla in half, forming a taco shape.
4. Repeat and Serve: Repeat with the remaining tortillas. Serve the quesadillas hot with the spicy cilantro sauce on the side. Enjoy!