Lowcarb Quesadilla

 Want easy high protein meals??

I love easy protein to have on hand all week long like this. Now, the lowcarb quesadilla is delicious, but the sauce takes it to a whole new level and you can make all sorts of meals.

Make sure you make more of the sauce because it’s low calorie and it goes well on absolutely any kind of protein!

Here is how I made it:

1.First, the one pot roast. I make these regularly because it’s just too easy. Grab an oven safe dish or pot with a lid. Add half a large yellow onion sliced, and 3lbs chuck roast.

2.Next, add 4-5 minced garlic cloves, 2 tbsp curry paste (I used a red curry) since its packed with a ton of flavor already & season with 1.5 tbsp sweet paprika, a couple generous pinches of salt & pepper.

3.Pour 18-24oz of bone broth. Put the lid on and pop into the oven at 325F for 3.5hrs. After 3.5hrs, remove, shred the meat using two forks, then put back in the oven for 1-2 hrs at 400F. This is the time I’ve found gets me the most flavor and buttery texture, but you can reduce the time if you really want.

4.For the sauce, process 1 large handful cilantro in a food processor with 2 garlic cloves, half a jalapeño, 3 heaping tablespoons plain yogurt, the juice of 1 large lime, salt, and pepper. Taste and adjust as you like.

5. To make the crispy quesadilla , bring a pan to medium heat. Add half a serving shredded cheese, when it starts to bubble add your favorite lowcarb tortilla, 2-oz of the shredded roast, flip, top with another half serving of cheese, then fold.

6.Top with jalapeño, cilantro, avocado, onion, or whatever else you like, and don't forget to dip it in the cilantro sauce.

ENJOY! 

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