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Yuca and Lamb Quesadillas (Paleo)

Yuca and Lamb Quesadillas (Paleo) are a type of quesadilla that features yuca and lamb and is made with Paleo-friendly ingredients. Yuca is a starchy root vegetable that is commonly used in Latin American cuisine. The lamb is typically cooked with a blend of spices such as cumin, coriander, and ginger before being layered with yuca and cheese on a tortilla and folded in half. The quesadillas are made with Paleo-friendly tortillas that are grain-free and gluten-free. Yuca and Lamb Quesadillas (Paleo) can be served with a variety of toppings such as sour cream, guacamole, or salsa.

Unearth the flavors of Yuca and Lamb Quesadillas—a Paleo masterpiece that combines the hearty richness of lamb with the earthy goodness of yuca.

Key Takeaways

  • Who This Meal Appeals To: Paleo adherents, meat lovers, and those looking to diversify their diet.
  • Estimated Duration: 50 minutes.
  • Nutrition Facts: High in protein, rich in vitamins and minerals, moderate in carbs.

About This Recipe

This non-traditional quesadilla uses yuca as a grain-free base, pairing it with the savory taste of lamb for an unforgettable meal experience that aligns with Paleo principles.

Equipment Required

  • Pot for boiling
  • Non-stick skillet
  • Mixing bowl
  • Food processor or potato masher
  • Cutting board
  • Knife
  • Baking sheet


  • 2 large yuca roots, peeled and sliced
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh mint for garnish (optional)


  1. Prep Yuca: Peel and slice the yuca roots. Boil until soft, about 20 minutes.
  2. Mash Yuca: Drain the boiled yuca and mash using a food processor or potato masher.
  3. Cook Lamb: In a skillet, brown the ground lamb over medium heat. Drain excess fat.
  4. Sauté Onion: In the same skillet, add olive oil and sauté the onion until translucent.
  5. Combine: Mix the cooked lamb and onion. Add garlic powder, salt, and pepper.
  6. Assemble Quesadillas: Layer mashed yuca on a baking sheet, top with the lamb mixture, then add another layer of yuca.
  7. Bake: Bake at 375°F (190°C) for 20-25 minutes, or until yuca is golden.
  8. Garnish and Serve: Optionally, sprinkle fresh mint leaves. Cut into squares and serve.

Side Dishes

  • Steamed asparagus
  • Paleo-friendly guacamole
  • Fresh fruit salad
  • Mixed greens with a lemon vinaigrette

Storage Options

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze individual portions wrapped in foil for up to 1 month. Reheat in the oven.

Ingredient Substitutes

  • Yuca: Plantains or sweet potatoes can be used.
  • Lamb: Ground beef or turkey can be substitutes.
  • Olive Oil: Avocado oil or coconut oil can be used.

Alternatives to this Meal

  • Yuca and Lamb Tacos: Use lettuce leaves as wraps and the same lamb filling.
  • Yuca and Lamb Casserole: Assemble in a baking dish and bake until bubbly.
  • Yuca and Lamb Stir-Fry: Combine lamb and yuca with veggies for a quick stir-fry.

If you are interested in reading more about Paleo Quesadilla Ideas, please take a look at these related articles: Plantain and Chorizo Quesadillas or Collard Greens and Venison Quesadillas


Yuca and Lamb Quesadillas bring a Paleo twist to a classic comfort dish, offering an explosion of flavors and textures that you won’t forget. Satisfy your taste buds while sticking to your diet—this meal is a win-win!