Sometimes you need a fast lunch or dinner option without a lot of fuss — this quick gluten free quesadilla recipe (made with my homemade gluten free flour tortillas!) is my family’s go-to.
My kids would probably like it if I made this recipe every night, as it has all their favorite Mexican flavors: cheese, salsa, black beans … what’s not to like? I even use vegan cheese when I make these quesadillas and I get no complaints (even from my kids’ friends!).
Check out all my post on all my favorite gluten-free and vegan cheese and ingredient substitutions like sour cream, cream cheese, yogurt, shredded cheese and more!
Bake your own homemade gluten free flour tortillas with my gfJules Gluten Free Flour and easy recipe or use store-bought gluten free corn tortillas in a pinch. There’s really nothing like a real homemade flour tortilla, but corn tortillas work *almost* as well.
Homemade guacamole is another MUST-MAKE! It’s so much better when you make it yourself, but then again, what isn’t?
As I mentioned, I make this gluten free quesadilla recipe often, by special request from my kids. I don’t even mind when they have extra friends in the house because it’s so quick to prepare and simple to tailor to any child’s tastes, plus the main ingredients are inexpensive and easy to find in nearly any grocery store.
I try to always have more of my gluten free flour tortillas in the freezer for just such snacking emergencies! Just seal them in a freezer bag once they’ve cooled, with a piece of wax paper or parchment between them and lay them flat on your freezer shelf.
You can fancy this recipe up by adding fresh tomatoes, cracked black pepper, cilantro and basically any other ingredient you’d like to throw between or on top of a tortilla, but the basics remain the same: cheese, salsa, beans and avocado are all you really need to make a great gluten free quesadilla.
Cook in a skillet or use a waffle iron for a fun twist!
Heat two tortillas in a small, dry skillet, flipping to warm both sides. Remove one tortilla to a plate while dressing the other in the pan.
If using a waffle iron instead, lay one tortilla in an oiled, heated iron, then follow the remaining directions, cooking according to your waffle iron’s directions.
Top with ¼ cup shredded cheese, then between 1/3-1/2 cup beans, 2 tablespoons salsa, then another ¼ cup cheese. Top with the other tortilla and warm until cheese melts, then flip with a spatula to cook the other side. Over medium heat, this process should only take about 4-5 minutes total.
Remove once cheese is completely melted, top with sliced avocado or guacamole and additional salsa, if desired.
Cut with a pizza cutter into 4 wedges to serve.
If using a waffle iron, do not overload the quesadillas with fillings or it will be difficult (and messy) to try to close the waffle iron to cook.
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