Monday, November 18, 2013

Chicken Cheese Quesadillas -- Made w/ Grain-Free Tortilla/Wraps

This evening I used my Grain-Free Tortilla/Wraps to make one of my old Mexican style favorites that I didn't think I'd be able to enjoy again after giving up wheat and grains...that is, until I created a simple multi-purpose tortilla/wrap recipe not long ago. I have used these tortillas as noodles in soup, in place of lasagna noodles, as a sandwich wrap, to make fajitas, as a breakfast burrito...and now tonight, quesadillas! They are so simple to make. I made 2 grain free tortillas (recipe below) using my crepe pan (I usually use my non-stick skillet to make them in, but I found my missing crepe pan this evening completely by accident). I placed 1 cooked tortilla in a heated non-stick skillet and scattered some shredded cheddar and Monterey Pepper-Jack cheese on top, then added some leftover shredded chicken along with sauteed Poblano peppers and onions, a bit more cheese and heated it until lightly toasted and golden on the bottom. I placed the 2nd tortilla on top and gently pressed it down to even everything out. I very carefully flipped it over (it's easier to flip once the cheese on top melts a bit and sticks to the top tortilla like glue to help hold it in place). After flipping it over, I cooked it a few minutes on the other side until the bottom was golden and toasty and then slid it out onto a cutting board and let it sit about 5 minutes for the cheeses to set so they wouldn't run out when cut. I cut the quesadilla into wedges and enjoyed it with some salsa and sour cream. As I ate my quesadilla, I did a little Mexican hat dance in my head -- LOL! I really didn't think I would ever be eating this dish again. The recipe for the simple tortillas is below -- it makes one tortilla/wrap -- just multiply it times the number you need and fill it with your favorite quesadilla filling. I also made an extra tortilla to set aside to make a wrap sandwich with for lunch tomorrow. Enjoy!

Grain-free Tortillas/Wraps
Makes 1 8-inch tortilla/wrap


1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)


To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.

*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary. 


SLB said...

I made your grain-free tortillas last week when you first posted them and they were a huge success! My husband and I both enjoyed them with several different fillings. These quesadillas sound so good - will definitely be trying them next!

Gourmet Girl Cooks said...

Hi SLB -- so glad you and your husband enjoyed the tortillas -- they are handy to have and use for a variety of things. I am enjoying using them to make some of my old favorites (like chicken cheese quesadillas). Hope you enjoy the quesadillas, too! :-)

PurpleRosy said...

I have made these several times and they are great - thanks :-)

Gourmet Girl Cooks said...

Thanks, Rosalie! So glad you are enjoying them! :-)

Anonymous said...

Can these be frozen?

Anonymous said...

We have a small restaurant near by which makes the greatest Shawarma sandwich. They have not seen me since last spring as I became no carbs instead of low carbs.

I showed up the other day with two of your tortillas. They were a bit surprised, but quite happy to oblige.

Thanks for bringing Shawarmas back into my life :-)


Gourmet Girl Cooks said...

Hi Luc -- Wow, what great thinking on your part taking them there and good for them for using them for you -- everyone is happy -- they get their loyal customer back and YOU get to enjoy their food. So glad you found another way to use them! :-)

Gourmet Girl Cooks said...

Hi Anonymous -- I haven't frozen them yet -- but know a couple others that have. I would suggest making a couple and freezing them for a bit and then thawing to see how they survive the thaw. I need to make several ahead of time and try that -- it would be a great timesaver for me as well. :-)

Cuenca Roadrunners said...

Thank you soooo much for the tortilla recipe. Last weekend we had guests and I made 30 chicken/cheese enchiladas (the conventional way) and 8 of these fabulous grain-free tortillas for my husband and me to have for our enchiladas. No longer left out when a recipe calls for tortillas. Now I can have my Mexican food and low-carb, grain-free as well. This is fabulous since I an from Texas. This a.m. we used then for egg/cheese/chorizo burritos.
Yeah for you GG.
from Dixie Darlin

Gourmet Girl Cooks said...

Hi Dixie Darlin (love the name) -- I'm so happy you are enjoying them! And how nice that you could enjoy the enchiladas right along with your guests using these for you and your husband. Sometimes it really is the simple little things like this that make it so much easier to blend in with everyone else effortlessly. I'm looking forward to making my White Chicken Enchilada Casserole with them soon -- these are so much easier to make than the other recipe I used when I made it. Your breakfast burritos sound awesome too! :-)

Anonymous said...

This recipe looks great!!!! I was wondering if it tastes "eggy" or if it crisps up at all like a tortilla does. Thanks! :)

Gourmet Girl Cooks said...

Hi there -- To me it doesn't taste eggy -- but I had one person tell me they thinned it with a tablespoon or so of water or cream I believe. I thin the recipe when using them to layer (like lasagna noodles) but tend to keep them a little thicker and sturdier when using them for sandwiches or quesadillas like this. I always add a dash of some spice to them, too. You could just try making one to see if you like it before making a bunch of them. :-)

Christy H said...

Tried these for the first time this a.m. For breakfast burritos. Fabulous!

Gourmet Girl Cooks said...

Hi Christy,

So glad you enjoyed them. They are easy to make once you get the hang of swirling the pan around aren't they! :-)