I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.
All of my creativity is put into my baking and ideas for baked goods.
So I take a back seat sometimes and let Zach take over the savory portion.
And sometimes he’ll make something for his frat boys that I really want too.
For instance, he makes them quesadillas every week.
I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.
This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.
And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).
This wrap is definitely adaptable. I worked well in all these dishes.
AND it did make a wonderful quesadilla, which was the initial goal.
Gluten-Free Spicy Tortillas
- 1 1/2 cup almond flour
- 1 1/2 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup Extra-Virgin Olive Oil
- 1 cup warm water
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika
Let’s Make it Happen:
Mix together the almond flour, tapioca flour, coconut flour, baking powder, cumin, sea salt, cayenne pepper, turmeric, and paprika. Add the olive oil. And then the water, gradually. You do not want the dough to be dry, but you don’t want it to be sticky and wet either. Stop adding water if it starts to get too thin. Divide the dough into 8 balls. Lay on a dusting of tapioca flour. Cover. Allow them to sit for 15 minutes.
Roll tortillas out between two pieces of parchment. Heat skillet with a tiny bit of coconut oil in a skillet. Flip tortilla over into skillet. Cook for about 2 minutes on each side. Since I was going to cook these again on the skillet for the quesadillas, I did not want to over-cook them.
Cool. Store in a zip lock gallon bag. Use to your hearts desire. More coming soon!
If you opt for quesadillas like I did, just lay the tortilla down. Coat with shredded cheese or a dairy-free shredded cheese. Sprinkle with ground hamburger and bacon. Cook until the cheese starts to melt. Flip over, so the quesadilla is in half. Cook so tortilla is crispy on both sides and cheese is completely melted. Cut into strips. Eat and enjoy!