Gluten-Free Quesadilla

Let's see now... Do you love quesadillas??? ? Many of you asked me about gluten-free quesadillas. Some of you have eaten them at my place, others have been salivating. So today I will share with you how to make them. There's nothing better for me than finding everything I want and need from one place, quickly, easily, and to top it all off, at a great price!

Ingredients for Gluten-Free Quesadilla
FOR THE PANCAKES

• 120 g chickpea flour
• 60 g tapioca
• 1 tsp salt
• 1 tsp baking powder (gluten-free)
• spices to your taste (in my case garlic, smoked paprika, black and red, onion powder, fresh or dried parsley and dill.)
  – if you want them to be yellowish, add turmeric
  – for pink, red beetroot powder
  – if you want them to be green, you can use blue or green spirulina or blend fresh spinach with the mixture
• 1 tbsp olive oil
• 180-240 ml water
   
  

Method of preparation for Gluten-Free Quesadilla
Mix all ingredients in a blender and blend. Once made, the mixture should be used immediately!!!

Lightly grease a hot pan with coconut oil and make the pancakes.

QUESADILLA

Take one of the prepared pancakes

Sprinkle half of it with grated yellow cheese

Add spices (salt, pepper, oregano, savory, chili)

Add vegetables as desired (in my case, red pepper, spinach, cherry tomatoes. You can also add corn and whatever else you like)

Sprinkle more yellow cheese

Fold the pancake in half and bake it on a grill press. If you don't have one, you can use two pancakes with the filling between them and bake them in a pan.

Bake until the yellow cheese melts and eat once cooled ?

Bon appétit!?

The recipe for Gluten-Free Quesadilla was made for us by Valentina Neycheva.

Vali is a devoted mother of two boys, an amateur photographer, and a brave experimentalist in vegan cuisine. She has a degree in food technology and international tourism and relations. Passionate about charity, she helps in any way she can. Valentina is dedicated to many ideas and causes. She has had the pleasure of traveling the world for nearly 10 years with her husband and two children, born in Vienna and Malta. This gives her the freedom to explore new traditions and try all kinds of recipes.