Low Carb Quesadillas

I've been trying something new, so you might see a trend in the next few of my recipes. The theme is low carbs! It's fun to experiment with new recipes that can fit into all kinds of life styles. You will not believe how easy this recipe is. Plus you get a bonus recipe for a modified pico de gallo!
original recipe via blogilates.com

Grocery list items:
For the quesadillas:
soy flour
part skim mozzarella

For the pico de gallo:
grape tomatoes
cilantro

Making the tortilla was fun and simple, a lot like making crepes. It certainly won't take you very long, and then you can be enjoying your very own low-carb tortillas! Great for gluten-free as well. Makes one serving, two quesadillas.

Before you start making the quesadillas, have your pico de gallo ready. You may notice that this pico de gallo is missing something pretty important. Onions. Why? Onions have a fair amount of natural sugar, and to keep this recipe as low carb as possible, I decided to skip even my beloved, healthy onions. Instead, this recipe get a bit of bite from cayenne pepper, and plenty of fresh flavor from lots of cilantro.

Pico de Gallo (makes 2 generous servings)
15 grape tomatoes, diced
1 cup cilantro leaves, rinsed well and chopped
1 tsp lemon juice
cayenne pepper, to taste

In a bowl, mix together your vegetables, then toss with lemon juice and cayenne. Let sit while you make the quesadillas.

Low Carb Quesadillas:
2 eggs
2 tbs soy flour
1/8 tsp baking powder
1/4 cup water
1/4 cup shredded part skim mozzarella cheese (or more, for a cheesier quesadilla)
1/2 tsp cumin
1/2 tsp paprika

Start by lightly beating eggs with a fork or whisk. Slowly mix in soy flour and baking powder, stirring well to avoid lumps. Add water, using more or less if your batter seems too thick or too thin.
Lightly grease a crepe pan or frying pan, and heat it at about medium heat.
Pour about half of your batter into the pan, spreading it by tipping the pan.

Cook until your tortilla looks fairly dry on top, then flip using a wide spatula. It should flip easily. 

When your tortilla is cooked, sprinkle half of your cheese on one half of the tortilla. You can add any additional quesadilla ingredients you choose. I had a small amount of sautéed zucchini and onions, about 2 tbsp per quesadilla. Then sprinkle with half your cumin and paprika. 

Admittedly, some of my tortillas were not gorgeous, perfect circles. But never mind! Fold your tortilla in half, cooking for about 30 seconds on one side, flipping, and cooking another 30 seconds, or until your cheese is good and melted. Repeat with the rest of your batter, making two quesadillas.
Serve with plenty of pico de gallo on top, and enjoy!

The whole recipe has about 10 carbs, for just the tortillas with cheese and one serving pico de gallo on top. Not bad! And so unbelievably easy and tasty. Try this with different cheese, or vegetables, or salsa on top. What do you think of this low carb, vegetarian recipe?