When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.
Ingredient: pico de gallo
Gluten Free Quesadilla (10-Minute Lunch)
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 |
person
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Ingredients
- 2 corn tortillas GF preferred
- 2 slices nitrate-free lunch meat
- 1/2 oz cheddar cheese chopped up
- 1/4 avocado slices
- Baby romaine or spinach leaves
- 1/4 c pico de gallo or salsa but check label for hidden sugars
Ingredients
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Instructions
- Put 2 tortillas side by side
- Using the back of a fork, mash the avocado onto one tortilla. Put some slivers of cheese on the other.
- Put the slices of lunch meat on top of the cheese. Put the one with the cheese and meat on it on a paper towel and heat in the microwave for 10 seconds.
- Arrange the leafy greens on top of the meat. Place the other tortilla on top, with the mashed avocado side down.
- Cut into four wedges with a knife or pizza cutter.
- Put a couple spoonfuls of salsa in a small glass dish, cover with a small piece of paper towel and heat in the microwave for just a few seconds.
- Dip the quesadilla wedge into the salsa and enjoy. Yum!
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