Grilled Primal Quesadilla

You will need..
Tortillas
1/4 cup Coconut Flour
8 Eggs
1/4 teaspoon Baking Powder
1/2 cup Water

Mexican Spice Rub
2 tbs Cumin
2 tbs Chili Powder
1 tbs Black Pepper
1 tbs Granulated Garlic
1 tbs Salt

Also....
Some Chicken, We grilled 2 breasts and 2 thighs with skin on but we used less than half of it for the actual    Quesadillas. If you use breasts butterfly them so they lay out flat.

Some cheese, we shredded a blend of chihuahua and monterey pepper jack.

The Chicken
Set up your grill for direct grilling. Mix up your spice rub and thoroughly season the chicken . You won't need all the rub.

When your grill and grate are good and hot throw the chicken on skin side down. Ideally you'll only flip the chicken once. It won't take more than a few minutes per side. There should be a good char on the skin before you flip it. There will be a visible change in the chicken when it is done and it will be firm to the touch. If you can't tell just use a meat thermometer.

Pull your chicken from the grill and when its cool enough to handle peel off the skin and throw it back on the hottest part of your grill. cook it until it becomes dark and crispy like bacon. Then eat it. Its the perfect little Paleo appetizer. Finally use your hands to shred the chicken. Set it aside and shred up your cheese. You want between 2-3 cups worth.


The Tortillas
These are not easy and take some practice. My advice is to start dating a pastry chef with lots of omelet making experience and then make her do it.

Step 1
Separate your eggs. You will use between 2 and 4 of the yolks in the recipe.The more yolks you use the more manageable your tortillas will be but they will taste more like omelets than tortillas. Don't discard the other yolks! I will come to your house and revoke your Paleo/Primal membership card myself. Straight egg yolks make the most amazing eggs you have ever had.

Step 2
Whip the egg whites to soft peaks.

Mix yolks, coconut flour, baking powder and water in a bowl.
Fold this mixture into your egg whites.

Step 3
Grease a skillet and get it nice and hot.
Pour out about 1/3 of a cup of your batter onto the skillet and spread it out evenly.
When it is firm enough to flip do so. Add your chicken and cheese to half the Quesadilla and fold the empty half over.

Here is where you have some options...
You can either leave your Quesadilla in the skillet to cook until it is done or pull it off early and transfer it to your grill. We went with the grill and they turned out incredible! just make sure you have a super thin and very wide metal spatula.


You should get about 4 Quesadillas.

Serve with "Paleo Roasted Salsa" , "Paleo Spanish Cauliflower Rice" and a few Norcals.