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Filtering by Category: mexican

Keto Quesadillas

Patricia Reitz

 Keto Quesadillas - ButterYum -- 

Keto Quesadillas - ButterYum -- 

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  

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Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

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Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

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Cover half of the lavash with an even layer of cheese.

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Fold the other half of the lavash over the cheese.

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Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.

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Mmmmmmmmmmm!  

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Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

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Enjoy! 

Items used to make this recipe:


Keto Quesadilla

makes 1 serving

Printable Recipe

Ingredients

  • 1 tablespoon butter
  • 1/2 lavash flatbread
  • 2 slices pepper jack cheese
  • optional garnish:  guacamole, sour cream, sliced scallions, fleur de sel

Directions

  1. Place lavash on a work surface and cover half with an even layer of cheese.
  2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.
  3. Place butter in skillet over medium heat.
  4. Cook lavash on both sides until outside is toasty and the cheese is melted.
  5. Remove from skillet and cool for a minute or two before cutting into wedges.
  6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.

Chipotle's Famous Guacamole

Patricia Reitz

  Chipotle's Famous Guacamole - ButterYum

Chipotle's Famous Guacamole - ButterYum

I grew up without avocados in my life so I need to make up for lost time.  That means I enjoy avocados whenever I get the chance.  I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole.  Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you.  Thank you, Chipotle! 

     

 

 

Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.  

In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them.  So I like to buy them when they're still very green and firm.  Then they can ripen to perfection on the counter, safe from frisky hands.  When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.  

Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt.  Honestly, anyone can make it. 

Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl.  I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.

Now we need a little fresh lime juice.  It adds great flavor and helps keep the guacamole from oxidizing (turning brown).  

Please note the correct way to use a citrus press.  The cut side of the lime goes down, not the other way around.  Hey, that kind of rhymes.

I'm always amazed how much more juice you get when you use a citrus press.  It's crazy.

Two teaspoons of lime juice go into the bowl.   Add the salt too and toss well. 

Then add the finely chopped red onion....

And 1/2 of a jalapeno, minced....

And lastly, a couple of tablespoons of chopped fresh cilantro.  

Mix and mash until you get the consistency you desire.  Serve immediately.  

Store guacamole in an airtight container with plastic wrap pressed directly on the surface.

Chipotle's Famous Guacamole

makes about 2 cups

Printable Recipe

Ingredients

  • 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 jalapeno, finely chopped (including seeds)
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup finely minced red onion

Directions

  1. Carefully cut avocados in half and remove pits.
  2. Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.
  3. add salt and mash with fork or potato masher to desired consistency.
  4. Stir in jalapeno, cilantro, and red onion.
  5. Taste and adjust seasoning if needed.

Adapted from Chipotle Mexican Grill

$79.95
$14.99
$11.95 $29.97

Chicken Salsa Casserole

Patricia Reitz

  Chicken Salsa Casserole - ButterYum

Chicken Salsa Casserole - ButterYum

This recipe was inspired by an unusual source - a facebook video.  I don't usually pay attention to unsolicited videos on facebook, but this one caught my eye because it featured salsa.  I could eat salsa every day of my life so I was eager to put my twist on the dish.  So very glad I did - it was amazing.  If you're sensitive to spicy foods, use mild salsa and dial back on the amount of cayenne.  

  To begin, you'll need salsa, chicken stock, canned black beans that have been rinsed and drained.....

To begin, you'll need salsa, chicken stock, canned black beans that have been rinsed and drained.....

  also chopped bell pepper, uncooked rice, dried oregano, kosher salt, pepper, and cayenne pepper.

also chopped bell pepper, uncooked rice, dried oregano, kosher salt, pepper, and cayenne pepper.

  In a 9x13 casserole dish, add the black beans, rice, and chopped bell pepper. 

In a 9x13 casserole dish, add the black beans, rice, and chopped bell pepper. 

  Then add the seasonings....

Then add the seasonings....

  followed by the salsa and chicken stock.  Mix everything together.

followed by the salsa and chicken stock.  Mix everything together.

  Now nestle the chicken breasts down into the mixture.  No need to bury the chicken in the mixture.  Be sure to sprinkle kosher salt and ground black pepper on that chicken!

Now nestle the chicken breasts down into the mixture.  No need to bury the chicken in the mixture.  Be sure to sprinkle kosher salt and ground black pepper on that chicken!

  Cover the casserole dish with foil and bake until the chicken is just about done (about 160F).

Cover the casserole dish with foil and bake until the chicken is just about done (about 160F).

  Uncover the casserole dish and sprinkle generously with grated cheddar cheese and pop back into the oven for just a couple of minutes to melt the cheese.

Uncover the casserole dish and sprinkle generously with grated cheddar cheese and pop back into the oven for just a couple of minutes to melt the cheese.

  Remove from the oven, sprinkle with chopped scallions, and serve. 

Remove from the oven, sprinkle with chopped scallions, and serve. 

  Hold on to your sombrero - this stuff is amazing!

Hold on to your sombrero - this stuff is amazing!

Chicken Salsa Casserole

makes 4 servings

Printable Recipe

Ingredients

  • 3-4 boneless skinless chicken breast halves (whole or cut into smaller pieces)
  • 1 cup uncooked rice (I like to use parboiled rice)
  • 15 ounce can black beans, rinsed and drained
  • 1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice
  • 2 cups prepared salsa
  • 1 cup chicken stock (try my easy homemade recipe)
  • 1 1/2 teaspoon ground cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded cheddar cheese
  • 4 scallions, sliced

Directions

  1. Preheat oven to 375F.
  2. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.  
  3. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
  4. Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.  
  5. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.
  6. Garnish with chopped scallions.
$69.95
$15.99