Crunchy Quesadillas (Edit recipe)

10 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	569
Fat:	45 g
Carbohydrates:	3 g
Protein:	36 g
Cholesterol:	116 g
Sodium:	605 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Noble Made

View original recipe

Serves: 6

Ingredients

2 lb Ground Lamb
6 Paleo Tortillas (Pinkie's Paleotillas)
2 cups Mexican Cheese Blend, (dairy free)
2/3 cup Mustard BBQ Sauce (Noble Made)
5 Tbsp Extra Virgin Olive Oil
1/4 tsp Brown Sugar
1/4 tsp freshly ground Coffee
1/4 tsp Honey
1/4 tsp Onion Flakes (Dehydrated Onion)
1/4 tsp Paprika
1/4 tsp Red Pepper Flakes
1/4 tsp Garlic Flakes (Dehydrated Garlic)
1/4 tsp Sea Salt
1/4 tsp Smoked Paprika, (flakes)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, add lamb, Mustard BBQ Sauce, brown sugar, coffee (your choice), honey, onion flakes, paprika, garlic flakes, sea salt, and paprika flakes. Mix until all ingredients are blended into the ground lamb. Set aside.
Preheat oven to 350 degrees.
On stove, heat wok or pan to medium high. Add 1 tbsp olive oil.
Lightly crisp each tortilla, cooking 30 seconds to 1 minute on each side. Add olive oil to pan as needed for each new tortilla (or 1 tbsp after each set of 2 tortillas). Set aside.
On stove, in heated wok or pan (medium high), add 2 tbsp olive oil.
When olive oil is heated, fry the lamb mixture until well done.
Lay three crisped tortillas out on a nonstick pan. Cover each tortilla in a layer of cheese, then lamb, then one more layer of cheese.
Cover each of the topped tortillas and filling with another crisped tortilla. Smash the “quesadilla” flat with your hands. And slide into oven. Bake 5-7 minutes on each side, or until quesadillas are brown and crispy.
Remove from oven. Set aside to cool.
Slice and serve!