Quesadillas with Sweet & Spicy Endive Slaw

Quesadilla-SweetSpicy-Slaw-Final

I get excited about all my recipes, but this one was especially exciting because I got to try Udi’s gluten-free flour tortillas for the first time. For those of you who don’t know, gluten-free flour tortillas are very hard to find unless you want to make them yourself. Of course that is doable, but using corn tortillas always ends up being the easier option. However, this weekend I got to enjoy some fabulous flour quesadillas with a bit of a unique twist by serving them with my sweet and spicy endive slaw and garnishing with slices of avocado and fresh cilantro. I felt that the mayo and peppers balanced out the bitterness of the endive very nicely.

Ingredients (serves 1-2 ):
4 Udi’s Gluten Free Large Tortillas (for those that can eat gluten, just keep on keepin’ on with your regular taco-fajita size tortillas)
About 1/2 cup melting cheese – Chihuahua cheese works well in quesadillas
1/2 an endive, roughly chopped
1/2 jalapeno, seeds removed and finely diced (you can use less if you don’t like it as spicy as I do)
3 assorted mini sweet peppers (or 1 large red, orange or yellow bell pepper), thinly sliced
2 cloves minced garlic
2.5 tbsp mayonnaise
1 tbsp fresh cilantro, chopped
Cooking spray
Garnish:
1/2 avocado, thinly sliced
1/2 tbsp fresh cilantro, chopped

Directions:

  • Prepare all vegetables and combine endive, jalapeno, peppers, garlic, mayonnaise and cilantro in a mixing bowl
  • Spray a small frying pan with cooking spray and turn heat on medium low
  • Add one tortilla, top with a handful of cheese (about 1/4-1/3 cup), and then top that with another tortilla
  • Once the bottom side is a bit browned you can flip it and brown the other side a bit
  • Remove once cheese is melted. Try not to burn the tortilla
  • Repeat
  • Serve with endive slaw and garnish with avocado slices and some extra cilantro sprinkled over top
Quesadillas with Sweet & Spicy Endive Slaw Recipe Reel:

 

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