Gluten Free Mediterranean “Quesadilla”

I really don’t miss bread.

That says a lot coming from someone who practically existed on solely on grains for most of the middle ‘90s. Bagels, bread, cereals, pasta…you name it, I lived on it.  (Remember the low fat craze? Total bunk!)

As I have taken on a gluten free diet, I have found it fairly easy for myself. I  had been weaning off bread for a while just somewhat naturally, so I haven’t really been looking to replace gluten foods. Truth be told, I really haven’t eaten that many in ages – a healthy diet full of whole fruits and vegetables pretty much has killed my refined carb cravings. I crave kale, avocados, mangos, and sweet potatoes (truly, I do). But, I am not just me. I also have 2Chili to consider, and I can’t ask him to give up gluten. I can ask him to do a lot of things, but, going gluten free is most definitely a no-go for 2ChiliBreadBowl.

We don’t have a kitchen right now, so there isn’t much concern for the present. I have been on an unintentional raw foods diet. I generally pack a lunch/dinner, and join him where ever he wishes do dine (usually, Subway). But, there will be a day in our future where we’ll have a kitchen again and I’m thinking about how to address some of our old favorite meals with a gluten free lens.

While on vacation at a rental house in Bend, I went a little crazy. I hadn’t cooked in months (months!) and it was time to create. After the green juice made in the Ninja Mega, I tackled a gluten free quesadilla with the ingredients we had on hand. I went to the store and bought a random assortment of things with no real purpose, and this was the result.

Wait, let’s take a step back, shall we? I should use a disclaimer here. I’m using the term quesadilla, but the ingredients are not what you might find in a typical quesadilla – this is more of a Mediterranean spin on a quesadilla, I guess you could say. It’s sort of a crepe, sort of a quesadilla. Mediterranean fusion, I’m going to label this. <sarcastic font>

Whatever it is, it is delicious, easy, and packed with nutrition. That is winning no matter your position on gluten, now isn’t it?

Mediterranean Inspired Gluten Free Quesadilla

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Ingredients:

I used all organic, but that is not required.

• 1 tablespoon butter (you could also use olive or coconut oil. I happened to have organic grass fed butter, so that is what I used)
• 1 red bell pepper
• 2 handfuls baby spinach
• 1/2 cup sliced white or cremini mushrooms
• 1 small sweet potato
• 1 oz Mediterranean-spiced feta cheese (I found this at Trader Joe’s)
• 1 gluten-free tortilla
• Note: I had store-bought oat tortillas, but you can make these tortillas with gluten free oat flour and water – here is a recipe, just omit the taco seasoning and add about a tablespoon of sugar instead

Method:

This all comes together in the time it takes to cook the sweet potato

• Wash and pat dry all your produce
• Poke holes in the sweet potato with a fork to allow for venting, and cook in the microwave on high for 5-6 minutes
• Mean time, heat the butter over medium heat in a large skillet until melted and add mushrooms and peppers and sauté until they start to soften up
• Add spinach and sauté until wilted
• Remove mixture from the skillet (put in a small bowl – just briefly) and add the flat tortilla to the pan and then place the mixture on top of one half of the tortilla
• Scoop the insides out of the sweet potato and add to the mixture (it will be somewhat clumpy – don’t stir, just drop in)
• Sprinkle mixture with feta cheese and fold over the half of the tortilla with no mixture on it
• Remove from the skillet with a wide spatula (a pancake flipper would be good), as gluten free tortillas can tend to tear easily
• You may have more mixture than space on your tortilla – this is okay! Just add it to the side and go about your day.

Nutrition:

You could go any number of ways with the tortilla on this one, but this calculation includes a gluten free tortilla that is 130 calories. Just use this as a guidepost. Click to enlarge.