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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