Since most quesadilla’s are made on big flour tortilla its one of the few mexican dishes that are hard to get gluten free. I have been playing with my favorite pizza crust from Sweet Christine’s Bakery and figured out that the work great for making quesadilla’s in the oven. Bonus, two of these gluten free crusts Are less calories the one big flour tortilla.
2 gluten free 10 inch pizza crusts ( Buy the best at http://www.sweetchristinesglutenfree.com )
¼ Cup red pepper sliced
¼ Cup Sliced Mushroom
1/8 Cup Mexican Cheese Shredded
½ teaspoon chipotle powder (Use paprika is you would prefer it not spicy)
½ teaspoon Adobo seasoning
Salt and Pepper to taste
Oil or non stick spray
The first step is to slice and sauté the veggies on an well oiled pan. While veggies cook add in salt, pepper, chipotle powder and adobo seasoning. Cook on a medium flame for about 5 minutes or until veggies begin to get soft. Spray/ Oil both sides of each crust. Place on a sheet pan and top first with an even layer of veggies and then cheese. Place second crust on top and press down. Bake at 450 for 5 minutes and then carefully flip and continue to cook for an additional 3-4 minutes. Remove from oven and allow the quesadilla a few minutes to cool. Cut in to triangles and serve with salsa, sour cream or guacamole.
My children loves quesadilla and this looks delicious! Perfect for busy school night dinner. Thanks for sharing, and I’m attracted to less calorie part. 😉