Low-Carb Quesadillas


So let’s talk about take-out food for a moment.

Before surgery I loved fast food. Cheesesteaks (steaks…not cakes!), pizza, oh my!

Immediately after surgery I couldn’t eat those things (everything made me sick and I do mean everything). Nowadays, it’s just not conducive to my lifestyle anymore. That’s not to say I don’t do it occasionally, but it usually makes me feel sluggish and overfull and sometimes queasy.

But over past few years I’ve found a good way to substitute many of my favorite take-out offerings. The low-carb quesadilla! It has several benefits:

  • Low-carb quesadillas are made of high fiber tortillas (like these), which give you fiber and sometimes additional protein
  • They can be made with any size tortilla, so if you can’t eat much, use a taco sized one OR you can even use a cookie cutter to cut a “you-sized” tortilla
  • You can put nearly anything you love in these suckers and make them good. Read on for some tips.

How to Make (Almost) Any Take-Out Into a Quesadilla

Do do this you’ll, of course, need a low-carb tortilla. But in addition you may need:

Here’s how to actually cook a quesadilla

  1.  Spray down your pan or griddle well and allow it to get HOT (1-2 minutes over a medium flame out to do it).
  2.  Lay out your tortilla on a plate or clean surface. Spread half your cheese across half the tortilla (measure it out so you don’t go bonkers), then top with any meat/veggies, then do another layer of cheese. Fold the empty half of the tortilla over your “stuff” so that it makes a half moon shape.
  3.  Lift the uncooked quesadilla by the open sides and lay it in a pan. Fry for about 1-2 minutes on each side or until tortilla is crisp.
  4.  Transfer to a plate and cut into the appropriate amount of wedges.

And here are some ideas of things you can make into quesadillas (all tested by me!)

  • Taco-dilla: (pictured) Fill your tortilla with leftover taco meat, some shredded cheese (or, as I like to do, a wedge of jalapeno Laughing Cow cheese) along with a bit of salsa.
  • Cheesesteak Quesadilla: Spray a pan down with non-stick and cook up some shredded low-sodium and/or low-fat deli beef (or leftover beef, your choice) along with slivers of onions and green pepper.
  • French Dip Quesadilla: Sort of like the cheesesteak, but be sure to use Swiss cheese (or Laughing Cow Swiss) along with grilled onions. I usually do this as a family thing and serve some nice soup instead of au jus. (WARNING: It’s debatable if this violates the no eating/drinking rule. Use your best judgment!)
  • Mushroom Chicken Quesadilla: I tend to use deli chicken meat and sautee it but you can also use leftover chicken breast. Combine with sauteed mushrooms (and onions if that’s your thing). I love this with Laughing Cow White Cheddar cheese wedges (I swear I am NOT getting kickback from Laughing Cow for this…but…Laughing Cow if you see this…feel free to send CHEESE!)
  • Breakfast Quesadilla: Load up scrambled eggs, cheese, diced sausage and/or bacon (turkey or pork, your choice!) into your tortilla.
  • Dessert Quesadilla: Combine about 1/2 c. Greek yogurt with 1/4 c. lowfat cream cheese until combined (you might have to nuke the cream cheese to soften). Sweeten it however you do. If you want to boost it a bit more, add in some unflavored protein to the mixture. Place between the tortilla and add sugar-free or no-sugar added jam of your choice and cook. NOM! Trust me, this is good.

So there you have it. How to satisfy your take-out cravings with a quesadilla. Remember, Foodies, there is NO food you can’t make WLS-friendly. Play with your food!


  1. okay so it's been a long time since I had a tortilla. These low carb one will fit perfectly in my eating plan. But not yet. 15 lbs to go then on maintenance I can splurge on this. Right now I am still in a sugar coma that I can't seem to snap out of.

  2. I found your Facebook page today, which lead me to your blog. I love it and will be back often. I'm in the beginning stages – haven't had surgery yet and am learning as much as I can. 🙂

  3. I bet the dessert version would be tasty with blueberries, or any other berries you love, and bananas, maybe add a tiny bit of honey.