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| Here's a pic of the kind of chicken quesadillas I made the rest of my family |
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Sunday, March 22, 2015
Superfood Salad for Me & Chicken Cheese Quesadillas for Them
Today was chilly, dark and dreary here and it never got out of the 50's. It rained on and off throughout the day and it's still raining here this evening. I finished up a recipe project this afternoon and then made a quick run to the store to pick up a few things for dinner. Both boys came for dinner. I decided to make Chicken Quesadillas. I sauteed red bell peppers, onions, mushrooms, and diced jalapeno peppers and then placed grain free tortillas in a hot skillet and then layered with shredded cheddar and pepper-jack cheese, diced cooked chicken, and the cooked veggies and heated it until everything was melty and the tortilla was nice and toasty and then folded it over in half like an omelet, pressed it down and slid it off onto a platter to cool before cutting into wedges. By the time I got around to making mine (last)...I wasn't in the mood for one any more, so I just sliced some chicken and filled a big bowl with my favorite 7 Superfood Salad Blend and had a salad. If you want to take a peek at the Chicken Quesadillas I make using my grain-free tortillas, here's the link: Chicken Cheese Quesadillas. My salad is pictured below. Enjoy!
Yummy looking as always. I do have a qustion about the quesadillas. I tried to make them one time but the batter was really thick and I could not get it to pour nicely to get it around the pan, Was just a glob. Any suggestions? Make them more watery perhaps. Thanks so much.
ReplyDeleteHi Amber,
ReplyDeleteIn that case I would just add water and whisk it in maybe a teaspoon at a time. You want it to be runny enough to swirly around the pan quickly. Did you use egg whites or egg beaters or whole eggs? Mine don't work right if I use whole eggs so I usually use egg beaters to make them. Hope that helps! :-)