Spinach & Cheddar Quesadilla
A gluten-free lunch (or snack) doesn't get any easier than this simple recipe.
Spinach & Cheddar Quesadilla Recipe
White corn tortillas are a regular staple in our pantry. Quesadillas, enchiladas, soft tacos, heuvos rancheros, layered Mexican casseroles- it's all gluten-free good. Grilling layered stuffed tortillas is a quick and delicious lunch; and the possibilities are endless. I'll start with one of my favorite simple quesadillas- spinach, tomato and cheddar.
This recipe makes two quesadillas.
1 tablespoon light olive oil
4 corn tortillas
1/2 cup cooked spinach, drained well (or use fresh baby spinach leaves)
6-8 grape or cherry tomatoes, halved
Dash nutmeg or Old Bay Seasoning
4 oz. cheddar, sliced thin (or vegan non-dairy cheese)
Heat a griddle or large skillet over medium-high heat and coat with a dash of olive oil.
Lay two of the tortillas on the hot griddle.
Cover each tortilla with a spinach layer. Add the tomatoes. Season with nutmeg or Old Bay Seasoning.
Layer with slices of cheddar.
Top each with another tortilla and press down with a spatula.
Cook for a minute or two and carefully flip the quesadillas using a broad flat spatula.
Press down a bit and cook until the cheese is melted and the tortillas are turning golden.
Makes two quesadillas.
This recipe makes two quesadillas.
1 tablespoon light olive oil
4 corn tortillas
1/2 cup cooked spinach, drained well (or use fresh baby spinach leaves)
6-8 grape or cherry tomatoes, halved
Dash nutmeg or Old Bay Seasoning
4 oz. cheddar, sliced thin (or vegan non-dairy cheese)
Heat a griddle or large skillet over medium-high heat and coat with a dash of olive oil.
Lay two of the tortillas on the hot griddle.
Cover each tortilla with a spinach layer. Add the tomatoes. Season with nutmeg or Old Bay Seasoning.
Layer with slices of cheddar.
Top each with another tortilla and press down with a spatula.
Cook for a minute or two and carefully flip the quesadillas using a broad flat spatula.
Press down a bit and cook until the cheese is melted and the tortillas are turning golden.
Makes two quesadillas.
3 comments:
Karina - I have a question about corn tortilla's - the ones I get and even just opened are really dry and crumble and I find them very hard to work with. My 5yr.old daughter has Celiac's and sadly, is the only one out of my son and I on gluten-free diet, but I always try to make her the "same" meal as us. Anyway, I've tried using the corn tortillas a few times now, and other than quesedillas cooked in tons of oil which crisps them up, I haven't had much success in using them soft (and they don't taste very good either...). If you have any suggestions that would be great...
Hi Margaret! I can relate- when I used to live on Cape Cod it was difficult to find fresh corn tortillas. They were always dry and stale.
There aren't a heck of a lot of options (other than trying to find a source for fresher tortillas). One tip is- white corn tortillas tend to be a little softer than yellow corn. Mission brand makes a white corn tortilla on dedicated lines.
One trick I used to do: soften the tortillas in a little bit of hot sauce- hot, temperature-wise, that is.
I would heat up a red or green enchilada sauce and lightly dip the tortilla into it, first one side, then the other, to moisten. That seemed to warm it and make it more pliable for rolling.
Out here in New Mexico we buy corn tortillas right off the shelf- they're not refrigerated. That keeps them soft. Whenever I'd buy them back east, they were chilled. I think chilling them tends to stiffen them, too.
Some folks like to place the tortillas between paper towels and zap briefly in a microwave to soften. You might try that, too.
But there's really nothing as pliable as a fresh corn tortilla.
Take care!
Karina
Hello..
There are brown rice wraps that work very well... I usually make grilled cheese, melts and I even have a recipe for thin crust pizza...I am not sure the brand bu they tend to be in the frozen section. If you live near a Whole Foods I am sure they can help you find them.
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