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The GFCF Recipe Experience: Chicken and Veggie Quesadillas

Posted Mar 17 2010 11:22am
This past weekend seemed like a good time to try something a little different, and after seeing some brown rice tortillas on sale at the store, quesadillas seemed like the perfect thing to try. The beautiful thing about quesadillas is that you can let your creative juices flow and put pretty much anything you want to inside the tortilla. This makes them great for hiding things, like... vegetables. For this variation, I used an interesting combination of sauteed onions, garlic, carrots, and cauliflower.

For our quesadillas, we also tried another new product - Wayfare We Can't Say it's Cheese GFCF Cheddar Spread. I will have a full review up later, but I have to admit this is the first GFCF cheddar-type product I have tried that didn't seem to have any kind of aftertaste. And it was perfect for spreading on the bottom of the quesadilla.

These were really simple to make, and the end result was a dinner that everyone seemed to enjoy. Helena is not a tortilla person, but, in her words, "she could eat the filling all day."

an original GFCF Experience Recipe


2 to 2.5 pounds boneless, skinless chicken breasts, cooked and diced
1 medium onion, diced fine
2 - 3 cloves garlic, diced fine
1 -2 carrots, diced fine
1/4 - 1/2 head cauliflower, diced fine
8 oz. Follow Your Heart Mozzarella Cheese, shredded
Wayfare We Can't Say It's Cheese GFCF Cheddar Spread (Optional)
6 GFCF Tortillas (I used Food For Life Brown Rice Tortillas)

Heat some olive oil in a saute pan over medium heat. Add the onions, garlic, carrots, and cauliflower and saute until tender.

Heat a second non-stick pan or griddle to medium/medium high heat.

Stack the tortillas on a microwave-safe plate. Cover the top with damp paper towels. Microwave on high for one minute. Keep the paper towels over the unused tortillas.

Spread the GFCF cheddar spread on one half of the tortilla. Place the tortilla on the hot pan/griddle. Add cheese, chicken, and some of the veggies over the cheddar spread. Cook for a few minutes until the tortilla begins to bubble, then carefully flip the empty half of the tortilla on top of the filled half. Press down with a spatula.

After two or three minutes carefully flip the tortilla over so none of the filling falls out. Cook for another two or three minutes and remove to a plate. Slice in halves or quarters and serve with GFCF salsa and GFCF sour cream.

Repeat with the remaining tortillas.


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