Gluten Free Cheese Quesadillas
Corn tortillas are the natural hero here, delivering that slightly toasty, subtly sweet flavor that makes every bite feel satisfying without any wheat in sight. A blend of Monterey Jack and cheddar gives you the ultimate melty pull — creamy and sharp at the same time — and the two cheeses together mean every wedge is loaded from edge to edge. The technique is simple but deliberate: a hot skillet, a little neutral oil, and a confident flip produce a golden, crispy exterior with a gooey center that rivals anything from a restaurant. One of the best things about this approach is that you're working with naturally gluten-free ingredients from start to finish, so there's no swapping or substituting required. Serve the wedges straight off the cutting board with salsa and sour cream for dipping, and dinner for four is done in under 20 minutes. It's the kind of weeknight win that everyone at the table will actually be excited about.
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Learn more →Ingredients
4 servings
- 8 corn tortillas (6-inch)
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ tsp salt
For serving
- salsa, for serving (optional)
- sour cream, for serving (optional)
Instructions
- 1
Combine the shredded Monterey Jack and cheddar in a bowl and toss to mix evenly.
- 2
Heat a 12-inch skillet or griddle over medium heat. Brush or swirl about 1/2 tsp of oil across the surface.
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