Tostadas and Quesadillas (low-carb, induction friendly)

Pictures: Top: Crunchy Tostada, topped with beef, cheese, chopped lettuce and fresh tomato; Next: You can hold it, and it is crispy; Third: A Quesadilla. Absolutely forkable stuff. For these, I served veg to the side for a colorful presentation; Last: Phantom! Woooo!!! Spooky. These are the rounds on a cookie sheet to remind you of the size. Click here for the reminder...

Today I'm combining Quesadillas and Tostadas because they're the same dough recipe (shocking, I know. All my secrets are out).

What is the difference between a tostada and a quesadilla?

A Tostada is made on a crisp shell (you leave these on the counter on a rack--or in the oven--to crisp up). You can pick these up to eat them. Traditionally the shells are made from corn (think flat taco). You use one shell per tostada and can pick them up in your hand.

The softer white wheat tortillas are used for the Quesadillas (you don't leave these to crisp in the recipe, but use these before they dry out). After the quesadilla is assembled, you can either leave it as a round, or you can use a pizza cutter to form separate pieces if you'd like to eat it as a pizza-type dish. There are two shells per quesadilla.

Assembly for both items follows the recipes, prior to nutritional information.

Zucchini Quesadillas and Tostadas

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).

For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.

Makes about 6 crispy tortilla tostada rounds.



Cauliflower Quesadillas and Tostadas

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

For tostadas: Let cool on a rack for 6-8 hours in a cool oven.
For quesadillas: Let cool slightly and use while pliable.

Makes about 12 rounds.


Tostadas: Store on rack until crisp and then in an open container to prevent moisture.
Tortillas: Use these and then let the rest crisp up.

Notes:

To make the quesadillas: I brown seasoned hamburger and spread across the first, just-cooked (but slightly firm) quesadilla. Top with cheese, and the other shell (if desired) and heat until cheese melts. Top with shredded lettuce, chopped tomato, olives, or anything your heart desires (within reason of your plan)! You may elect to use a pizza cutter to cut into wedges for easier pick-up. If you cut into slices, let the quesadilla rest for a few minutes before eating to allow the "shells" to firm up slightly. Otherwise, a fork is an excellent option.

To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).
Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.

Nutritional Information

Zucchini Shells (6 shells, 3 servings)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower Shells (12 shells, 6 servings)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 15
Fat: 20