|Green chile quesadilla.|
Need a super fast and simple gluten-free lunch idea? This vegetarian quesadilla is as easy as uno, dos, tres. This may, in fact, be the first gluten-free lunch I ever knowingly made, post diagnosis. It got me through many a hungry quandary.
Easy Green Chile Quesadilla Recipe with Sprouted Corn Tortillas
Corn tortillas are a favorite staple in our pantry. Whole grain and gluten-free, tortillas make wonderful grilled sandwiches that are versatile, simple and delicious. Make sure the tortillas you choose are gluten-free.
Here is an easy favorite of ours, stuffed with chopped roasted green chiles and tiny organic grape tomatoes.
1 tablespoon light olive oil
4 sprouted corn tortillas
1/2 cup canned chopped roasted green chiles, drained
6-8 grape or cherry tomatoes, roughly chopped
A dash of cumin
A sprinkle of fresh chopped cilantro
4 oz. Cheddar, or Jack cheese, 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. Spoon half of the green chiles on each tortilla.
Add the tomatoes. Season with cumin and cilantro.
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.
Recipe Source: glutenfreegoddess.blogspot.com
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