Spinach and Cheese Quesadillas

You will remember if you have followed my blog in 2011...

One of my first recipes that went "popular" were my tofu and cheese quesadillas!

And I will confess, I was new in the gluten free arena so I was really honestly giving my best.

I will also confess that at that time, I believed that if I could just eat like that for the rest of my life then being gluten free would be bad but bearable...I had no clue of the possibilities.

You can check out that post here if you missed the link.

Now while I make no appologies about that post ~ it was good ~ I will say that since then, quesadillas have transformed for me.

I would really rather not have a corn quesadilla - I like flour quesadillas, and while at that time (another confession) I acted as if corn tortillas were the best to me, secretly inside I longed for a flour tortilla...

And since then, we know that gluten free has exploded on the market. There are tortillas flying from the roof tops of companies like Rudis, Udis, La Tortilla Factory, and more...

Even Trader Joe has his hand in it with his brown rice tortillas (which I am not too fond of by the way).

Anyway, since being reintroduced to a flour tortilla, I have had so much fun making Mexican favorites.

A touch of heritage and flavor for sure!

So I would like to share with you my new spin to awesome quesadillas - this time no soy for our soy free friends and followers!


2 La Tortilla Factory Ivory Teff Tortilla Wraps
1 tsp Earth Balance soy free buttery spread, melted
2 green onions, chopped
1 1/2 cups baby spinach
1/4 yellow or orange bell pepper
garlic powder, to taste
chili powder, to taste
1 1/2 cups Daiya cheese (I used half cheddar & half mozzarella)


Warm your griddle to medium heat.

Spread 1 tsp of the buttery spread onto the griddle, and place one tortilla wrap on the griddle.

After a minute, flip the tortilla and place 3/4 cup Daiya cheese all over the tortilla. Allow it to partially melt.

Next, place (in order) 3/4 cup baby spinach, 1 chopped green onion, and 1/8 of a bell pepper, on one half of the tortilla (not spread all over).

Once all vegetables are added, flip the side of the tortilla with no vegetables over the side with vegetables, then flip the entire tortilla over (with a pancake spatula of course), on the other side to cook until the cheese has melted onto all of the ingredients.

After the cheese has melted, and the vegetables are cooked in, remove your quesadilla, and cut into four equal triangular pieces starting your cut from the sealed side, to the open edge.

Place guacamole on top.

Repeat with your second wrap, and the last half of the ingredients while the griddle is still warm.


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