High Protein Chipotle Beef Quesadillas
High Protein Chipotle Beef Quesadillas
Ingredients
For the Chipotle Beef
- 800 g lean beef mince, 5% fat
- 1 teaspoon chipotle paste, optional
- cooking spray
For the Chipotle Seasoning
- 1 teaspoon chipotle chili powder, or normal chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 2 teaspoons sea salt
For the Creamy Chipotle Sauce
- 250 g Greek yoghurt, 0% fat
- 4 tablespoons light mayo
- 1/3 cup tomato sauce
- 1 teaspoon chipotle paste
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1/2 lime juice
- 1 pinch salt
- 1 splash water, as needed for consistency
Other Ingredients
- 6 low carb tortillas, Mission low carb balance or similar
- 300 g mozzarella, shredded
- fresh cilantro or parsley, chopped, optional
Instructions
- 1
Prepare the Chipotle Seasoning: In a small bowl, combine the chipotle chili powder (or normal chili powder), smoked paprika, ground cumin, garlic powder, oregano, ground coriander, and sea salt. Mix these dry ingredients thoroughly with a spoon until well combined.
⏱️ 3 min
- 2
Cook the Chipotle Beef: Heat a large pan over medium-high heat and spray it with cooking spray. Add the lean beef mince to the pan. Break up the mince with a spatula and cook until it begins to brown. Add the prepared chipotle seasoning to the beef and mix well. Continue cooking until the beef is fully browned and the seasoning is evenly distributed. If desired, mix in 1 teaspoon of chipotle paste at this stage.
⏱️ 10 min
- 3
Prepare the Creamy Chipotle Sauce: In a separate bowl, combine the Greek yoghurt, light mayo, tomato sauce, chipotle paste, honey, garlic powder, parsley, lime juice, and a pinch of salt. Mix all the sauce ingredients vigorously with a whisk until smooth. Add a splash of water if needed to reach your desired consistency, then mix again.
⏱️ 5 min
- 4
Assemble the Quesadillas: Lay out the 6 low carb tortillas. Take one tortilla and spread a generous layer of the creamy chipotle sauce over one half of it. On top of the sauce, add an even portion of the cooked chipotle beef (approximately 1/6th of the total). Sprinkle approximately 50g of mozzarella cheese over the beef. Optionally, add some fresh cilantro or parsley. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently. Repeat this process for the remaining tortillas.
⏱️ 10 min
- 5
Cook the Quesadillas: Heat a large pan or griddle over medium heat. Place the assembled quesadillas in the hot pan (you may need to cook them in batches). Cook each quesadilla for 3-4 minutes per side, pressing down with a spatula, until they are golden brown and crispy, and the cheese has melted and is bubbly.
⏱️ 15 min
- 6
Serve: Remove the cooked quesadillas from the pan. Cut each quesadilla in half before serving. Enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chipotle Beef Quesadillas
For the Chipotle Beef
- 800 g lean beef mince, 5% fat
- 1 teaspoon chipotle paste, optional
- cooking spray
For the Chipotle Seasoning
- 1 teaspoon chipotle chili powder, or normal chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 2 teaspoons sea salt
For the Creamy Chipotle Sauce
- 250 g Greek yoghurt, 0% fat
- 4 tablespoons light mayo
- 1/3 cup tomato sauce
- 1 teaspoon chipotle paste
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1/2 lime juice
- 1 pinch salt
- 1 splash water, as needed for consistency
Other Ingredients
- 6 low carb tortillas, Mission low carb balance or similar
- 300 g mozzarella, shredded
- fresh cilantro or parsley, chopped, optional
Instructions
- 1
Prepare the Chipotle Seasoning: In a small bowl, combine the chipotle chili powder (or normal chili powder), smoked paprika, ground cumin, garlic powder, oregano, ground coriander, and sea salt. Mix these dry ingredients thoroughly with a spoon until well combined.
⏱️ 3 min - 2
Cook the Chipotle Beef: Heat a large pan over medium-high heat and spray it with cooking spray. Add the lean beef mince to the pan. Break up the mince with a spatula and cook until it begins to brown. Add the prepared chipotle seasoning to the beef and mix well. Continue cooking until the beef is fully browned and the seasoning is evenly distributed. If desired, mix in 1 teaspoon of chipotle paste at this stage.
⏱️ 10 min - 3
Prepare the Creamy Chipotle Sauce: In a separate bowl, combine the Greek yoghurt, light mayo, tomato sauce, chipotle paste, honey, garlic powder, parsley, lime juice, and a pinch of salt. Mix all the sauce ingredients vigorously with a whisk until smooth. Add a splash of water if needed to reach your desired consistency, then mix again.
⏱️ 5 min - 4
Assemble the Quesadillas: Lay out the 6 low carb tortillas. Take one tortilla and spread a generous layer of the creamy chipotle sauce over one half of it. On top of the sauce, add an even portion of the cooked chipotle beef (approximately 1/6th of the total). Sprinkle approximately 50g of mozzarella cheese over the beef. Optionally, add some fresh cilantro or parsley. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently. Repeat this process for the remaining tortillas.
⏱️ 10 min - 5
Cook the Quesadillas: Heat a large pan or griddle over medium heat. Place the assembled quesadillas in the hot pan (you may need to cook them in batches). Cook each quesadilla for 3-4 minutes per side, pressing down with a spatula, until they are golden brown and crispy, and the cheese has melted and is bubbly.
⏱️ 15 min - 6
Serve: Remove the cooked quesadillas from the pan. Cut each quesadilla in half before serving. Enjoy immediately.
⏱️ 2 min