This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.
When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.
This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better. The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.
Cutting this into four wedges makes it easier to eat without falling apart.
The photo shows the quesadillas on a paper plate served with a small side of leftover roasted potatoes.
| Prep Time | 10 minutes |
| Cook Time | 20 seconds |
| Servings |
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Ingredients
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Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!
http://paninihappy.com/how-to-make-panini-without-a-panini-press/
I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.
So with all these alternatives available to you, you really don’t need a panini press!
