It’s early in the morning and luckily my fridge is full of leftovers. I have to dash off to preschool very soon, and that means bellies need to be filled with delicious and nutritious grub.
What is my go to gluten-free family favourite? Quesadillas!
If you live in Calgary I suggest heading to Unimarket on Edmonton Trail for great gluten-free and cheap (!) tortillas. I buy a bag of 80 for less than $7! These are shelf stable for about a month, but usually I freeze them in packs of ten and take them out of the freezer as needed.
Quesadillas shouldn’t be a complicated meal. As I said before leftovers make great fillings. I like adding a protein like ground beef or pork strips plus some veggies like onion, tomatoes and peppers. If you don’t have these already in your fridge they can be prepared before you make your quesadillas fresh. Today mine are filled with roast chicken breast and a mushroom onion fry up that I used to fill omelettes with last night. You will also need some kind of cheese. I used a block of marble, but mozzarella, Monterrey Jack and many other types will work just fine. Authentic Mexican, this is not, authentic food that is healthy and satisfying, this is.
Arrange leftovers on your counter for easy assembly of quesadillas. Slice cheese thinly or grate. Heat an 8 in skillet on medium heat. Once the pan is hot throw a tortilla on until it softens, then flip. Layer cheese, meat (sliced roast chicken breast in my case) and vegetables then cover with another tortilla. Once the cheese has melted flip the quesadilla. (Call me crazy, but I usually just use my fingers to flip.) The tortilla should be crisp and have some golden colour on both sides. I cut my quesadillas into four for easier eating.
Lindsay MacNeil is a Calgary based food and wine enthusiast who sometimes eats gluten-free, sometimes eats meat free, but never eats fat free. She and her husband share their home with two growing boys and a geriatric greyhound. Follow her on Instagram (@linchi_foto) for more of her adventures.
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