Gluten-free veggie quesadillas in 10 minutes, or less!

Going gluten-free doesn’t mean you have to give up your favorite carbohydrate-filled meals. To make quesadillas safe for someone with a gluten-sensitivity or Celiac Disease, simply substitute flour tortillas for tortillas made of brown rice.

These whole-grain tortillas are healthy and safe for a gluten-free diet. But, the texture is a little different than flour tortillas, so handle them gently. They are thicker, chewier, and tear more easily than flour tortillas. Let’s get cookin’!

(Dinner for two)

Heat a frying pan or long skillet to 350 degrees Fahrenheit. It should be large enough to hold two tortillas at a time. Lay two brown rice tortillas in the bottom of the hot pan. Sprinkle each with 1/4 cup of shredded sharp cheddar cheese. Now, layer on the vegetables. Starting with the sliced mushrooms place 1/2 cup on each tortilla. Next, add 1/4 cup of sliced red onion to each tortilla. Finally, layer on the baby spinach leaves and the remaining shredded sharp cheddar cheese.

Place another rice tortilla on the top of each quesadilla. Press the tortillas down using a frying pan lid or the back of a flat plate. Heat until the cheese begins to melt and the tortilla turns golden. This is usually 4-5 minutes. Flip the quesadillas over using a spatula and let the other side brown. This will take another 3-4 minutes. They are done when the tortillas are “glued” together with the cheese and the tortillas have a nice golden hue.

Other ingredients to try layering in quesadillas include thinly sliced peppers, shredded beef, pepper jack cheese, and cilantro. Tomato slices are too moist, and avocado takes on a bitter taste when heated.

Use a pizza cutter to cut the quesadillas into triangles for easy eating. Top the warm quesadillas with scoops of sour cream, guacamole, or salsa. Try serving the meal with fresh, homemade tortillas chips made from pure corn tortillas, which are naturally gluten-free, and a side of zesty refried beans.

Gluten is a protein found in wheat, barley, and rye. As long as the tortillas used for the quesadillas, side dishes and condiments aren’t thickened with any of these glutinous foods, your dinner will be safe and allergen-free. Always check packages of corn tortilla chips for the addition of wheat flour.