Cheesy Crunchwrap Gluten-Free Quesadillas (10 Mins)

Name: Cheesy Crunchwrap Gluten-Free Quesadillas (10 Mins)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Mexican
Ingredients: 15½ ounce can pinto beans (drained and rinsed); ½ tablespoon chili powder; ¼ teaspoon ground cumin; ¼ teaspoon salt; 4 ounce can diced green chiles; 1 tablespoon fresh lime juice; 1 ½ cup freshly grated sharp cheddar cheese (divided); 4 gluten-free flour tortillas (see recipe notes for corn tortillas); 1 tablespoon oil (divided); optional toppings: sour cream, salsa, tomatoes, avocado, guacamole, or fresh cilantro

10 steps

Prep:10minCook:2min

Enjoy the ultimate meal or snack made in only 10 minutes! These crunch wrap gluten-free quesadillas start with a soft tortilla stuffed with perfectly-seasoned cheese and bean filling, then skillet fried or baked with a crunchy cheesy crust. It's the ideal way to level up homemade gluten-free tortillas, your favorite store bought brand, or corn tortillas!

Updated at: Thu, 21 Nov 2024 12:25:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories568.7 kcal (28%)

Total Fat32.1 g (46%)

Carbs54.2 g (21%)

Sugars3.3 g (4%)

Protein21.5 g (43%)

Sodium1390.6 mg (70%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

15.5 ouncecan pinto beans

drained and rinsed

½ tablespoonchili powder

¼ teaspoonground cumin

¼ teaspoonsalt

4 ouncecan diced green chiles

1 tablespoonfresh lime juice

1 ½ cupsharp cheddar cheese

freshly grated, divided

4gluten-free flour tortillas

see recipe notes for corn tortillas

1 tablespoonoil

divided

sour cream

optional toppings, or fresh cilantro

Instructions

Skillet Method

Step 1

In a large microwave-safe bowl add the beans, chili powder, cumin, and salt. Cover and microwave for 2 minutes. The warmed mixture will mash easier.

Step 2

Add the green chiles and lime juice. Use a potato masher or fork to mash until mostly smooth. Stir in 1/2 cup grated cheddar cheese.

Step 3

Lay the tortillas on a work surface. Divide the bean mixture (about 1/4 cup per tortilla) on half of the circle. Fold the unfilled side over and press to seal. Set aside.

Step 4

Heat the skillet over medium to medium-high heat. Be sure the pan is adequately hot and then drizzle in ½ tablespoon oil.

Step 5

Scoop two areas of 1/4 cup cheese onto the hot pan, spreading out slightly so it's approximately the same size as the folded tortillas. Lay 2 prepared quesadillas on top of the cheese and press slightly with a spatula.

Step 6

Cook, undisturbed, for about 60-90 seconds, or until the cheese is crisp, but not burnt. Flip the cheese-crusted quesadilla over and cook for 1 minute longer, or until the second side starts to turn golden brown.

Step 7

Remove to a plate and cover with tented to keep warm. Repeat with remaining ½ tablespoon oil, cheese and quesadillas. Serve immediately with desired toppings.