Cheesy Quesadillas


“I love this quesadilla recipe!. I challenge anyone to disagree! (goats cheese haters could use feta). Please try and avoid ready made dough as it is often full of preservatives, plus you will not get the same beautiful crunch. I love to add chia seeds to the dough for added texture and a healthy dose of omega 3. You could fill them with all sorts of different herbs & veg such as red peppers, grated beetroot, courgette noodles and spinach”

Tash x


Cooks InPrep time: 20 minutes | Cooking time: 15 minutes


For the Dough:

150g gluten free flour (I like Doves or Bobs Mill)
1 tsp xanthan gum
3 tbsp chia seeds (optional)
1 tbsp caraway seeds
¼ tsp Himalayan salt
1/3 cup water

For the Filling:

150g hard goats cheese, grated
1 red onion sliced
1 tbsp sunflower oil
¼ tsp smoked paprika
3-4 small tomatoes sliced
10g Coriander


  1. Weigh out the flour, xanthan gum, chia seeds, caraway seeds and salt into a bowl and mix together. Slowly add the water and mix together with your hands to create a ball of dough. Break it into 4 smaller balls of dough and roll out each one on a well-floured surface until it is about 2 mm thick - the thinner the better.
  2. In a pan fry off the red onions in sunflower oil with the smoked paprika until they become translucent and take off the heat.
  3. Heat up a clean non-stick pan and put the first tortilla into the dry pan. Leave to cook for about 2 minutes, or until it starts to go brown or bubble, then flip it over and onto the other side. Sprinkle a ¼ of the cheese onto half of one side of the tortilla with a few of the onions, tomatoes and coriander sprinkled on top. Leave for about 1 minute and then with a spatula, flip the other side of the tortilla on top of the cheese creating a half moon ‘sandwich’. Push the top down so it flattens slightly, then flips it over and cook the other side for a few more seconds until it's slightly golden. Take off the heat and cut in half.
  4. Repeat this with the other three tortillas and enjoy!
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