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Gluten Free Southwestern Meatless Quesadillas
Appliance: Contact Grill - 2 servings and larger.
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From the Grilled Cheese and Gluten Free Collections
Gluten Free Southwestern Meatless Quesadillas
   4 corn tortillas
   1/2 cup cooked black beans (drained and rinsed, if canned)
   1/4 cup frozen Mexican style corn and peppers, defrosted
   1/2 a small tomato, seeded and diced
   1/2 cup shredded Monterrey Jack cheese
   1/2 an avocado, sliced
   Melted butter or oil
Optional Garnishes:
   Salsa or pico de gallo
   Sour Cream
   Chopped Cilantro
   Hot Sauce

Preheat your contact grill according to manufacturer's instructions for sandwiches or to medium-high, depending on your model. Use flat plates, if applicable.

In a small bowl, mix together the beans, corn and tomato.

Assemble quesadillas; lay two of the tortillas on a cutting board or plate. Evenly distribute one-quarter of the cheese, the bean mixture and the avocado over tortillas. Sprinkle remaining cheese evenly over the top of the filling. Top with the remaining tortillas. Brush top tortillas with melted butter or oil.

Carefully lift quesdilla and place it, buttered side down, on lower grill plate. Two large spatulas (one above and one below) work well for this. Brush the remaining tortilla with butter and carefully close grill. Grill until tortilla is golden brown and cheese is melted throughout, 3-5 minutes, then remove to a wire rack. Repeat as necessary for remaining quesadillas.

Allow to cool for a few minutes before slicing into wedges. Serve with garnishes of your choice.

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