Great for an easy weekend meal or a snack or a way to use up left over meats.
There are so many variations on this theme with this recipe using a few core ingredients. You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork. You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.
500 g cooked chicken diced
4 shallots, finely sliced
2 chorizo chopped and cooked
1 red chili finely diced
150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)
Salt and pepper to taste
8 corn tortillas
Place all ingredients in a bowl and mix to combine.
Lay out 4 corn tortillas and divide mixture evenly between them. Top with remaining tortillas.
Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).
Once browned, turn over tortilla and cook the other side until the cheese is melting.
Cut quesadillas into quarters and serve.
In the beginning we found that the Gluten Free Breakfast was inextricably linked with the Gluten Free Lunch Box. Our teenager struggled to get his head and taste around what was on offer for his lunch box, as a replacement for his ‘normal’ white bread sandwich. Our priority then became to make his breakfast wholesome, hearty and filling in an effort to get him through the day in case he rejected what was offered for lunch.
In the main, our teenager rejected gluten free bread for sandwiches and even as a toast. The first six months were very difficult.
Some breakfast ideas
1. Ham and cheese jaffle
2. Chipolata sausage and corn tortilla
4. Ham and Cheese Galette
5. Sweet or savoury french toast
6. Savoury Mince and corn tortilla
8. Bacon and eggs and corn tortilla
9. Fried Tomatoes and corn tortilla
10. Baked Beans and toast
Time saving advice
Make a pot of savoury mince and freeze in small portions.
Measure and combine the dry ingredients for the galettes and pancakes the night before.
Pancake batter can be frozen in small portions for future use.
Set out your equipment the night before so the morning is less chaotic.
Attending your state Gluten Free Expo gives you exposure to products you might not have yet found in your local area. At the Brisbane Expo in May, LFGF had a stand showcasing their three products : bread mix, chicken seasoning mix and pastry mix.
Thank god for LFGF’s chicken seasoning mix as it has a big tick of approval from both my teenagers. We call it JFC – Joanne’s Fried Chicken and my sons say it is better than KFC. It can also be used for gravies.
The pastry mix makes tasty pizza scrolls and quiches. The pastry is easy to handle as long as you roll it between two sheets of baking paper.
I am yet to try out the bread mix, but at the Expo their sample tortillas were durable and pliable and didn’t fall apart.
If you can’t find it in a shop, then buy the product on-line.
Available in 700 g packets or 5 kg catering packs