Enjoy the ultimate meal or snack made in only 10 minutes! These crunch wrap gluten-free quesadillas start with a soft tortilla stuffed with perfectly-seasoned cheese and bean filling, then skillet fried or baked with a crunchy cheesy crust. It's the ideal way to level up homemade gluten-free tortillas, your favorite store bought brand, or corn tortillas!
optional toppings:sour cream, salsa, tomatoes, avocado, guacamole, or fresh cilantro
Instructions
Skillet Method
In a large microwave-safe bowl add the beans, chili powder, cumin, and salt. Cover and microwave for 2 minutes. The warmed mixture will mash easier.
15½ ounce can pinto beans, ½ tablespoon chili powder, ¼ teaspoon ground cumin, ¼ teaspoon salt
Add the green chiles and lime juice. Use a potato masher or fork to mash until mostly smooth. Stir in 1/2 cup grated cheddar cheese.
4 ounce can diced green chiles, 1 tablespoon fresh lime juice
Lay the tortillas on a work surface. Divide the bean mixture (about 1/4 cup per tortilla) on half of the circle. Fold the unfilled side over and press to seal. Set aside.
4 gluten-free flour tortillas
Heat the skillet over medium to medium-high heat. Be sure the pan is adequately hot and then drizzle in ½ tablespoon oil.
Scoop two areas of 1/4 cup cheese onto the hot pan, spreading out slightly so it's approximately the same size as the folded tortillas. Lay 2 prepared quesadillas on top of the cheese and press slightly with a spatula.
1 ½ cup freshly grated sharp cheddar cheese
Cook, undisturbed, for about 60-90 seconds, or until the cheese is crisp, but not burnt. Flip the cheese-crusted quesadilla over and cook for 1 minute longer, or until the second side starts to turn golden brown.
Remove to a plate and cover with tented to keep warm. Repeat with remaining ½ tablespoon oil, cheese and quesadillas. Serve immediately with desired toppings.
Oven Method
Preheat the oven to 475ºF. Prepare the bean filling and tortillas as described in the skillet method.
Spread 1 tablespoon oil on a large baking sheet. Place the filled tortillas on the pan and divide the remaining cheese on top of the pouches.
Bake for 5 minutes, flip so the melted cheese side is now face down, and bake for 4-5 minutes more, or until the cheese is crisp. Serve immediately.
Notes
Using Corn Tortillas
While gluten-free flour tortillas offer a more authentic taste and are easier to fill as folded pouches, corn tortillas also work, with a slight tweak.Since corn tortillas are smaller I recommend using two per quesadilla. Lay one tortilla on your work surface and spread with the bean mixture. Cover with another tortilla, then cook with whichever preferred method. Slice and enjoy with your favorite fixings!