Gluten Free Quickie Quesadilla

Each month we will post a recipe that you can easily make at home with the help of a parent or responsible adult. Ask permission to print them out and keep them handy in your kitchen to refer to while cooking. With each recipe, you will also find a brief history of one of the main ingredients in the dish. It's fun to learn something about what you eat since you are what you eat.

Your very own cookbook and you aren't even a grown up yet!

How Cool is that?!?!?

Pretty cool if you ask us.

A BIG thank you to Melissa Mahoney for contributing the R.O.C.K. Recipe Of The Month for October. If you'd like to see your favorite recipe posted in our collection of recipes, please send it to us via email.

Quickie Quesadillas

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Extra Virgin Olive Oil

Corn Tortillas

Organic Refried Beans

Cheese

(We had it with Sour Cream, Guacomole, Cilantro & Salsa - if you like a bit of spice)

Spread refried beans and then some shredded cheese on top of a single tortilla.

 If you want any other topping on the Quesadilla, place that on top of the cheese.

Put another corn tortilla on top of the cheese.

Pour about 1/4 teaspoon of vegetable oil in a skillet.

Put the Quesadilla in and flip it like a pancake, until lightly browned on both sides. This warms up the beans and melts the cheese.

Cut it into little wedges with a pizza cutter (or knife)

It takes about 10 minutes to fix this dish!

You can cook some the night before school. Warm the Quesadilla up in the microwave, put it in tin foil, and take it to school for lunch. Stays warm enough that it is still tasty. Definately better than a sandwich every day!

Here at our house, we buy El Milagro tortillas at the local Mexican food store.

Did You Know?

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The history of quesadillas begins with the story of corn and the cooking of tortillas ~ a round, thin unleavened bread made from ground maize. It is not known how many millennia this has been a staple food. When the Conquistadores arrived in the New World in the late 15th century, they discovered that the natives made flat corn breads. The native name for these was tlaxcalli and the Spanish gave them the name tortilla.The art of tortilla-making was highly developed by the natives. Fresh tortillas are eaten as bread, used as plate and spoon, or filled to make dishes such as tacos and enchiladas. The original quesadilla is a 'turnover' made by folding a fresh tortilla in half around a simple filling such as cheese, epazote (a pungent herb), and peppers, or potatoes and chorizo, and then deep frying it.