Quesadillas can be gluten-free as long as you use corn-only tortillas. Once you get used to this basic recipe, experiment with different fillings to suit your mood and taste.
Edit Ingredients
Servings: 4 quesadillas Prep Time: 5 minutes Cook Time: 8 minutes
- 4 teaspoons olive oil
- 8 corn tortillas
- 1 cup spinach, steamed and drained
- 12 to 16 cherry or grape tomatoes, halved
- 8 oz (225g) cheddar cheese, thinly sliced
- Dash of nutmeg
- Prepare all of the ingredients.
- Lightly coat the skillet with 1 teaspoon of olive oil. Place the skillet over medium-high heat.
- Put a tortilla on the heated skillet.
- Add 1/4 cup of spinach in a thin, even layer onto the tortilla.
- Add a layer of tomatoes on top of the spinach.
- Sprinkle a dash of nutmeg evenly over the tomatoes.
- Add 2 ounces (55g) of cheese on top of the tomatoes.
- Place another tortilla on top of cheese.
- Press down firmly on the filled tortilla using a heat-proof spatula.
- Continue to cook the tortilla for 2 minutes or until the cheese is melted and the outside of the bottom tortilla turns golden brown.
- Flip the tortilla over and cook for another 2 minutes to brown the other side.
- Use the spatula to help you take the quesadilla out of the skillet. Then place it onto your serving dish.
- Repeat with the remaining tortillas.
- You can substitute vegan non-dairy cheese for cheddar cheese.
Edit Things You'll Need
- Skillet
- Spatula
- Serving dishes
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