When Mission Foods asked if I’d like to test out their gluten-free tortillas and create a recipe, I was pumped. I love quesadillas. Prior to blogging and social media, when there was no proof of meals enjoyed, more of my dinners were bean and cheese quesadillas than not. But as I got older, a combination of things happened {in addition to blogging} that changed how I ate. One of the more recent things is the ongoing back and forth between specialists to determine whether or not I have an autoimmune condition and their conflicting opinions regarding the affects of gluten on those who are in the increasingly popular autoimmune club. Without getting wayyy off track, I’ll leave it at.. I try to eat gluten-free as much as possible, but because I don’t have Celiac Disease, I’m not too hard on myself when life gets in the way.
Moving on back to quesadillas, I couldn’t bring myself to write a post about my beloved bean and cheese combo. And I tried mixing it up a little by adding shredded rotisserie chicken and some cumin and, although good, they just didn’t feel special enough to blog about. Then I thought about reuben quesadillas! And my roommate and officemate both made a “sick!” face. I’m still not convinced that a reuben quesadilla would be gross, but I decided it was best to move on {you should have seen their faces}.
Just as I was feeling completely out of ideas, I thought of steak and eggs with salsa verde and how I hadn’t seen that smushed between tortillas before – and that’s how this post was born. And the addition of caramelized onions, avocado, and fresh cilantro packed this quesadilla with enough nutrients and complexity to make them a meal.
I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.
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Gluten-Free Steak & Egg Quesadillas
By Published: September 3, 2015
- Yield: 2 Servings
When Mission Foods asked if I'd like to test out their gluten-free tortillas and create a recipe, I was pumped. I love …
Ingredients
- 2 gluten-free tortillas
- 6 ounces grilled steak {I used flap steak}
- 1/4 avocado thinly sliced
- 3 eggs scrambled
- 1/2 yellow onion
- 1 tablespoon butter
- 1/2 teaspoon cumin to taste
- 1 tablespoon chopped cilantro
- cooking spray
- salt to taste
- black pepper to taste
- salsa verde for dipping
Instructions
- In a medium-sized frying pan over medium-high heat, melt butter.
- Add onions, cumin, and salt and pepper to taste and continue to cook over medium heat for 12 to 15 minutes, or until caramelized.
- Season steak with salt and pepper and cook {grill or broil} to desired doneness.
- In another medium-sized frying pan, scramble eggs. You can whisk with a tablespoon of water or milk for a fluffier egg if desired.
- Season eggs with salt and pepper, to taste.
- Spray another medium-sized frying pan with cooking spray and put over medium heat.
- Place a tortilla in the frying pan and top with eggs, onions, avocado, steak, and cilantro.
- Top with 2nd tortilla.
- Cook until tortilla is browned, flip, and cook until other side is browned as well.
- Serve with salsa verde.
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