Although I dabble in bringing non gluten-free groceries home, I really try not to. Sprouted wheat goods are my justified compromise for breads. And it’s not a true compromise, as I secretly prefer their frozen freshness over what can be found on the preservative packed aisles. The one exception to this is a sprouted wheat tortilla – yuck! After a one-time tasting, I was forced to say “buh-bye bean and cheese quesadillas!”.
I forgot how sad that moment truly was until I saw these in the freezer section and had a brown rice tortilla induced dance party in my head. If I can love brown rice pasta almost as much as regular pasta, surely I can love brown rice tortillas as much as wheat tortillas, surely!
After defrosting the tortilla, I layered it with vegetarian refried beans and shredded colby jack. I strategically placed sliced jalepeños (cause I like them in every bite), folded, and placed on an un-greased pan. I specifically say un-greased, because a quesadilla prepared on a greased pan grosses me out and has been known to cause a slight fit of rage.
And it was as simple as heating beans and melting cheese. I sliced with a pizza cutter and dolloped with sour cream. So close to another favorite meal turned gluten-free, so close!
And the verdict? Not too shabby! The brown rice tortilla is by no means a perfect substitute, but it’s a substitute worth using often, and I’m good with that.