Method
Preparing the Cheese: Shred 200 grams of cheddar cheese and set aside.
Melting Butter & Assembling: In a pan, melt 15 grams of butter over medium heat. Place a keto-friendly tortilla in the pan and evenly sprinkle cheese over the entire surface. Add jalapeño slices if desired.
Folding and Melting: Allow the cheese to melt for 3–4 minutes, then fold the tortilla in half. Cook for an additional minute before flipping to ensure both sides are browned and the cheese is fully melted.
Repeating: Repeat the assembly and cooking process with the remaining tortillas and ingredients, adding more butter to the pan as needed.
Serving: Once all quesadillas are prepared, cut each into wedges and serve with fresh Salsa, Keto-Friendly or Guacamole, Keto-Friendly.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for best texture.
Freeze: Place cooled quesadillas between parchment sheets in a freezer-safe bag. Freeze up to 2 months. Reheat directly from frozen in a skillet or oven.
