You can use the tortilla recipe or if you are not allergic to corn, prepackaged corn tortillas.
Use almost any filling in it, in addition to cheese, making it great for leftovers.
Grated cheese (mild or sharp cheddar or Monterey Jack)
Crumbled goat cheese
Sliced mushrooms, cooked or raw
Black olives, sliced
Fresh tomatoes, diced
Cooked shredded chicken, pork or beef
Any other choice you would like
Heat a large non-stick or cast iron skillet to medium high. Place a gluten-free tortilla in the pan and sprinkle it with a handful of grated cheese, making sure the cheese doesn’t fall onto the pan. Arrange the other ingredients of your choosing on top of cheese, do not overload or you will have a time trying to flip it.
Cover fillings with another tortilla and cook over medium heat twirling the quesadilla around the skillet using your fingertips or a spatula for about 20 seconds. Flip quesdilla over with a flat spatula. Cook for another 15 seconds making sure the cheese has melted.
Remove when the cheese is melted. Keep warm while you make the rest. To eat cut into wedges. Serve with the lettuce, salsa, and sour cream.