Mahi Mahi Quesadillas
Hot, tasty and satisfying to be able to just eat with your fingers. Quesadillas have always been a favorite, but have really only been Paleo possible, since our Paleo Flat Breads have been on the scene.
The recipe assumes you have some flat breads already made up and ready, which we recommend anyway as they are great to have available in your fridge or freezer.
Margie & I can't "do" nightshades, but I've included a little optional ingredients section if you like something a little spicier.
Servings Prep Time
2quesadillas 10minutes
Cook Time
Servings Prep Time
2quesadillas 10minutes
Cook Time
Building the quesadilla
Optional - if you are ok with nightshades
Prepare Filling
  1. Heat 1 tbsp of the coconut oil in a large skillet or frying pan
  2. Fry the onions for 3-5 minutes until soft and starting to brown at the edges
    Optional: add any peppers/chilli's at this point
  3. Set the filling to one side in a bowl
Making the quesadilla
  1. In a clean pan, heat tbsp of coconut oil over a medium heat
  2. Place one of the flat breads in the pan, sprinkle 1/2 the cheese and spinach over the whole surface of the flat bread
  3. Now spoon 1/2 the cooked filling onto one side of the flat bread. Fold it in half creating a semi circle shape quesadilla.
    If you have space in the pan, add the 2nd flat bread and repeat the process above.
  4. Cook for a couple of minutes then using a large wide spatula, flip each quesadilla over and cook for a further 1-2 minutes. The idea is to get them golden and slightly crispy, if they are not crispy enough at this point, then just filp again for another minute each side
  5. Once cooked, remove from the pan, using a sharp knife, divide each quesadilla into 2 pieces and serve
Recipe Notes