Keto Recipe: Popper Quesadilla

Popper Quesadilla

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  1. I used to own a Mexican restaurant and I created what I called a “Popper Quesadilla” which is basically a Jalapeño Popper in quesadilla form. When I found a simple recipe to make tortillas, I decided to recreate a keto version.

    Quesadilla; kCal=569, Net Carbs: 6.9g, Protein: 23.3g, Fat: 50.4, Total Carbs: 14.0, Fiber: 7.1g
    Sour Cream: kCal=133, Net Carbs: 2.0g, Protein: 1.3g, Fat: 13.8g, Total Carbs: 2.0, Fiber: 0g
    See the discussion section for what I would do to change the macros.

    2 Tortillas (homemade in the microwave)
    57 g (2 oz) Cream Cheese
    30 g Grated Mozzarella and Cheddar mixed
    30 g Pickled Jalapeño
    3 tbsp Sour Cream
    2 tbsp Whipping Cream

    1. Take cream cheese out of the refrigerator to get to room temperature.
    2. Prepare two tortillas. I followed [Serious Keto Microwave Tortilla](
    3. Add a tablespoon of whipped cream to the cream cheese and mix it until it is spreadable. Note, if you use spreadable cream cheese you don’t have to add anything to it.
    4. Optional: Add some whipping cream to sour cream to soften it.
    5. Prepare your grated cheese and optionally dice jalapeños.
    6. Spread a thin layer of cream cheese on one side of one tortilla.
    7. Lightly oil your frying pan (cooking spray works fine)
    8. Put the pan on medium heat.
    9. Place tortilla with cream cheese in pan (obviously cream cheese side up)
    10. Sprinkle jalapenos and grated cheese on top, then cover with the second tortilla.
    11. After about a minute, you can flip to cook the other side. (You know when it is ready to flip when the bottom starts to char).
    12. Cook the other side about the same time as the first.
    13. Plate and serve with sour cream.

    Overall I liked the taste of this quesadilla. It turned out nicely and scratched an itch I’ve been having. However, this tortilla recipe is more like a corn tortilla than a flour tortilla. Steve at Serious Keto has already done a [followup video]( on alternatives recipes. I think the alternatives might have fewer carbs and be more like flour tortillas, so I will have to try one of those.
    The macros I posted are those from all the ingredients I prepared. I didn’t use the full amount of cream cheese or sour cream, but since I measured it out, I kept it in the recipe. I think 1 ½ ounces of cream cheese would have been enough, maybe even as little as one ounce. If I had the spreadable version, I wouldn’t have had to add any cream to soften the cheese.
    Half the amount of sour cream would have been fine as well. The full amount is pictured.
    Had I grated my own cheese, I could have saved the carbs in whatever starch they use to keep the cheese from sticking.
    Overall, I was happy with result and hope to make it better.


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