Description
Quick and satisfying gluten free quesadillas made with crispy tortillas and perfectly melted cheese. This simple dish is comforting, flavorful, and easily customizable with vegetables, beans, or meats for a fast meal or snack.
Ingredients
- 4 gluten free tortillas
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon butter or olive oil
- 1/4 cup diced bell peppers (optional)
- 1/4 cup sliced onions (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Salsa or sour cream for serving (optional)
Instructions
- Heat a skillet over medium heat and add the butter or olive oil.
- Place one gluten free tortilla in the skillet.
- Sprinkle a generous layer of shredded cheese over the tortilla.
- Add diced bell peppers and sliced onions if using.
- Season lightly with salt and black pepper.
- Place another tortilla on top and gently press it down.
- Cook for 2–3 minutes until the bottom tortilla becomes golden and crisp.
- Carefully flip the quesadilla and cook the other side for another 2–3 minutes until the cheese melts and the tortilla is lightly crispy.
- Remove from the skillet, slice into wedges, and serve warm with salsa or sour cream.
Notes
- Add cooked chicken, black beans, or sautéed mushrooms for a more filling quesadilla.
- Mix in jalapeños or chili flakes for extra spice.
- Use a Mexican-style cheese blend for deeper flavor.
- Spread a thin layer of refried beans inside for extra creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best crispiness or in the oven at 350°F (175°C) for about 8 minutes.
- Microwaving is possible but may make tortillas softer.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
