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A kidney-friendly take on a classic quesadilla, packed with sautéed bell peppers, onions, and cabbage. Low-sodium mozzarella and a hint of lime create a flavorful meal that's low in sodium, potassium, and phosphorus.
For 2 servings
Prepare the vegetable filling
Assemble and cook the quesadillas
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A kidney-friendly take on a classic quesadilla, packed with sautéed bell peppers, onions, and cabbage. Low-sodium mozzarella and a hint of lime create a flavorful meal that's low in sodium, potassium, and phosphorus.
This tex_mex recipe takes 25 minutes to prepare and yields 2 servings. At 311.56 calories per serving with 10.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Serve
Add 1/2 cup of cooked, shredded, unseasoned chicken breast to the vegetable filling. Ensure the chicken is cooked without added salt.
Use a vegan, low-sodium cheese alternative and ensure your tortillas are certified dairy-free.
Use a bag of pre-shredded coleslaw mix (cabbage and carrots) instead of chopping the vegetables yourself to save time.
Specifically designed to be low in sodium, potassium, and phosphorus to support renal health and manage dietary restrictions.
Cabbage and bell peppers provide dietary fiber, which is important for digestive health and can help with blood sugar control.
Uses spices like cumin, paprika, and fresh lime juice to create a rich flavor profile, reducing the reliance on salt.
Yes, this version is specifically designed to be healthy for a kidney-friendly diet. It is low in sodium, potassium, and phosphorus, while providing fiber from the vegetables.
Each quesadilla has approximately 250-300 calories, depending on the specific brand of low-sodium tortillas and cheese used.
Absolutely. For a CKD-friendly diet, stick to low-potassium options like zucchini, mushrooms, or cauliflower. Avoid high-potassium vegetables like potatoes, tomatoes, and spinach.
The vegetable filling can be prepared a day or two in advance and stored in an airtight container in the fridge. It's best to assemble and cook the quesadillas just before serving to keep them crispy.
