One of the things I’ve missed the most since my Celiac diagnosis is a good quesadilla. I used to make them all the time, but finding a really good gluten-free non-corn tortilla proved to be quite difficult. Finally, I came across Rudi’s gluten-free tortillas, and was overjoyed to find out that they mimic flour tortillas…not too badly. You can tell I’m still looking for that really amazing one. But anyway, they are pretty good, and they worked perfectly for my purposes!
For this recipe, the broccoli I used happened to be leftover garlic roasted broccoli. It wasn’t enough for an actual meal, so I just said hey, I think I’ll throw it in a quesadilla! Second to pizza, a quesadilla is the easiest way to get rid of a bunch of leftovers.
2 large gluten-free tortillas
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
1/4 cup shredded parmesan cheese
1 cup small broccoli florets
1 glove fresh garlic, minced
1 tbsp butter or vegan buttery spread
2 tbsp Tofutti vegan sour cream
1 tsp lemon juice
1/2 tbsp fresh or freeze-dried parsley
InstructionsHeat large skillet over medium-low heat. Meanwhile, spread butter over one side of each of the tortillas. Drop one tortilla, butter side down, in the heated skillet. Sprinkle all cheeses, broccoli, and garlic evenly over the tortilla surface. Place second tortilla over the top, butter side up. Once cheese is melted enough so that everything sticks together, and bottom tortilla looks golden brown, pull a skilled maneuver and flip your quesadilla. Heat until bottom tortilla is also golden brown. Remove from heat, and use a pizza cutter to slice into 4 pieces.
To make your dipping sauce, mix sour cream, lemon juice and parsley. And it couldn’t get any easier than that! Enjoy!