I’m writing this post as I’m defrosting these quesadillas. The smells coming from the oven are making my mouth water.
Plantains are a very starchy vegetable, which makes them perfect for “molding” into things. Like with those plantain cups from Thursday. Oops, bad planning on my part! Today, I’ve made a Paleo plantain-rice “tortilla” (made with just plantain, egg and coconut flakes) that’s one of my most tastiest creations.
You’ll definitely be seeing more of these on the blog… and the cookbook (hint, hint.)
Since plantain is very starchy, you have to be careful if you’re going low-carb or you’re diabetic. In a medium zucchini, for example, there’s about 6 g of carbs. In one medium plantain, there’s about 57 g.
These are just too good to give up (the flavor is incredible!), so just make room in your daily nutritional intake to fit these in.
The coconut flakes and plantain are a match made in heaven – the sweetness of the coconut matches the savoriness of the plantain. While the plantain roasts in the oven, some of its sweetness comes through also.
The consistency is perfect – not too stiff and a bit pliable. If you try to fold these (like a taco), they’ll most likely break in half, unless you’re careful. I tired this, actually. The first time, they broke in half. With the second batch, I roasted them for about 13 minutes instead of 15-17 and they were a bit softer, so they worked like soft tacos!
I call this a quesadilla, but really, it’s a cheesy-delicious chicken sandwich with Mexican seasonings. The Mexican spices are simple but robust – cumin, oregano, salt, chili powder and garlic.
Adding seasonings to food is a low-calorie, low-sugar, low-carb, low-fat way to add strong flavor to your food. I never cook with butter, so I’ve learned to effectively use fresh herbs and spices to compensate.
As for these “tortillas” – they’re much easier to make than they look. All you do is take one plantain, spiralize it, rice it and combine it with an egg and a tablespoon of coconut flakes. Then, you place it on a baking tray and mold it into a “tortilla” and just bake it for 15-17 minutes.
Voila – two gluten-free and Paleo tortillas ready to be piled up with chicken, veggies and most importantly, cheese.
These quesadillas are thick – you can spread out the plantain-rice mixture even more to create a thinner “tortilla.” Remember – they puff up slightly as the plantain cooks with the egg and hardens.
I really hope you all try this – and hashtag #inspiralized or @inspiralized so I can see!
And, to circle around back, they can be frozen and defrosted for later – and are even better that way.