I’m always on the lookout for ways to add more vegetables to my diet, so when I pulled together this gluten-free quesadilla, I couldn’t wait to get it out there for others. Adding in vegetables is not always an easy feat so finding new ways to mix them in makes it even more exciting.

Quesadillas are a fairly easy meal to make and modify. This one can be made using whatever vegetables you actually enjoy, but I highly recommend trying this combination.

Gluten-Free Quesadilla Ingredients

When it comes to cheese, you can never go wrong with goat cheese. Personally, I find myself putting it on as many foods as possible…salads, eggs, pizza, quesadillas, etc. It has a unique flavor that adds so much to a meal.

Adding chicken to a quesadilla is a quick and easy way to add protein to your meal. You can swap it out with whatever meat you’ve got available, but having protein is a good way to balance the carbs.

To add vegetables, I mixed in kale, onion, avocado (I realize that’s not a vegetable) and sweet peppers. However, you could change it up with whatever vegetables are in season or that you enjoy eating. The goal is to mix in a few different vegetables to help add extra nutrients to an already simple meal.

By cooking the gluten-free quesadilla low and slow on the frying pan, the corn tortilla shells get extra crispy and stay together with the goat cheese on either side as it melts into the shells.

Trust me, add this to your meal plan for the week and you won’t be disappointed.

For more gluten-free recipe ideas and tips to plan your meals, grab a copy of my eBook Going Gluten-Free: Meal Planning by clicking the banner below.