Chicken-Veggie Filling

Rolled dough for the frying pan - 7 inches in diamerter - cheese first, then filling, then cheese

Dough placed on top of filling - see the edges are open at the moment

Dough circumference is pinched closed very easily with one's fingers

Golden, crispy and ready to slice in half and then into 4 pieces - 2 pieces per serving

To show you the size on a regular dinner plate.  It's huge!

2 pieces are very filling with a salad on the side, but some of you will opt for another piece

Another photo to tempt you to try it.  Hope you will.  I am almost certain you will like it!

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central America (technically South America), which is the more or less the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, without any added starch.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


Delicious!! This works very well and tastes a whole lot better than tortillas.  What’s more is you can seal the circumference of the dough and this makes it very easy to flip a loaded, large quesadilla in the frying pan without any spillage.  You can make these Quesadillas as crispy as you would like them to be.  You can see I toasted the bottom of this quesadilla more than the top to give you an idea of what is possible.

Filling: (enough for 2 large quesadillas - divided into 4 or 8 pieces each)
3 tbsp bacon fat (45 mL)
5 oz onion (peeled), chopped (142 g)
5 oz chopped sweet peppers (143 g)
Seasoning salt, to taste
Black pepper, to taste
3 cups chopped, cooked chicken (750 mL)
  (rotisserie chicken works well)
2/3  cup grated Mozzarella cheese per quesadilla (150 mL)
Miracle Dough:
2 cups finely grated Mozzarella cheese (500 mL)
2 tbsp melted butter (30 mL)
1 cup Gluten-Free Bake Mix 2 (250 mL)  Click for the recipe
  (you don't need the gelatin)   For a GRAIN-FREE version, scroll down to the end
1 egg, fork beaten
1/4  tsp onion salt (1 mL)
1/4  tsp garlic powder(1 mL)

Chicken Veggie Filling:  In bacon fat in nonstick pan, over medium heat, fry onions until beginning to turn brown.  Add peppers and stir fry until turning softer.  Sprinkle with seasoning salt and black pepper, to taste.  Add cooked chicken and stir fry until warm.  Sprinkle with more seasonings, if desired, and toss to combine well.  Set aside.

Miracle Dough:  In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove bowl with oven gloves (be very careful!).  Pour melted butter over top. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder and beat with fork.  Add to Mozzarella cheese. Stir with a fork to form a dough ball.  Keep stirring until all is mixed quite evenly.

Measure four balls weighing 3 oz (85 g) each.  Place a dough ball on parchment paper, cover with plastic wrap and roll out into a 7-inch (18 cm) circle. Place the circle in a nonstick, greased frying pan, preferably 7 inches (18 cm) in diameter.

Sprinkle 1/3  cup (75 mL) grated Mozzarella cheese on the circle.  Divide the chicken and vegetable filling into 4 portions.  Place one portion over the cheese.  Sprinkle with another 1/3  cup (75 mL) grated cheese over the chicken and vegetable filling.  Cover with another dough circle rolled out to the same size.  Pinch the circumference of the circle to enclose the filling (this makes for easier turning).  Over medium heat, brown the bottom crust, flip and brown the top crust as well, to your liking.  It should be golden brown (not too dark) and crispy.

For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough.   OR use Keto Bake Mix or Grain-Free Bake Mix in the Miracle Dough.

Yield:  2 large loaded quesadillas
1/2  loaded quesadilla per serving (2 or 4 pieces, depending on how you cut it up)
567.2 calories
35.0 g protein
42.1 g fat
0.5 g fiber
9.7 g net carbs  (8.7 g net carbs with the grain-free version)