I’m from the Southwest, and consequently, quesadillas are my soul food! One of my least favorite aspects of living gluten-free is the absence of soft, fresh flour tortillas. I grew up eating rolled tortillas, laden with raw honey and peanut butter. It can’t get much better than that! Hence, cutting tortillas out of my diet over the past few years has been a bit depressing. Thankfully, gluten-free flour tortillas have increased in quality by leaps and bounds recently.
For good gluten-free tortilla options, I recommend checking out Whole Food’s refrigerated bread area, where they have an excellent selection of breads and tortillas by Rudi’s Bakery. Rudi’s bread products are fresh, and do not have the grainy or chalky consistency that many other gluten-free products have.
For lunch the other day, I wanted something comforting but also light. I decided to make a gluten-free quesadilla, using Rudi’s spinach tortilla and cheddar cheese.
I began by gently heating the tortilla and a teaspoon of butter in a fly pan, before topping the tortilla with the grated cheese. On the side, I added a black bean and corn salad—perfect for beating the summer heat.
The salad was composed of: 1 can of corn, 1 can of black beans, 2 small chopped roma tomatoes, 3 tablespoons of lime juice, 3 sprigs of sparsely, a bit of salt and pepper.
Voila! A simple, fast, and light lunch, perfectly complimented with a cold glass of iced tea. I highly recommend it!