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Low Carb Quesadillla with Mango Sauce
with egg, buckwheat flour, avocado, lime juice, coriander and mozzarella
A quick meal to prepare and low carb. It is essential nowadays to reuse leftovers, in order to fight for zero waste! And the best part is that they look beautiful in the lunchbox!
15 min
550 kcal
4 doses
Easy
Ingredients
You will also need:
The following ingredients will not be added to your grocery list.
Nutritional Information
Calories (kcal)
Energy (Kj)
/ Per Dose
550 kcal
2,300 Kj
Nutritional real facts per meal might have small variations from the website nutritional info.
Preparation Instructions
For Meat:
01
Put a drizzle of olive oil in a frying pan or pan and cook the minced pork. Reserve.
For Crepe:
To make a crepe use 1/4 of the amounts of the ingredients.
02
Cook in a hot skillet, brushed with oil, over a low heat.
For the filling:
01
Mix the minced meat with the mozzarella cheese (by the way, a lot of cheese), the red pepper cut into strips and the coriander to taste and stuff the crepes.
02
Fold the 4 crepes in half and bake at 200º for about 7 min or until golden brown to taste. Reserve.
For the Sauce:
02
Mix well and serve with the crepes.
Tip: You can also use another type of cheese of your choice, sliced or grated.
Note: this recipe is for 4 crepes. A single dose is equivalent to 1 crepe.
Utensils
Balloon whisk
Bowl meddium
Frying pan / skillet meddium
Paring knife
Bowl small
