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

Ingredients:

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.)

Directions:

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.