Friday, April 15, 2011

What To Do With Those Leftovers!? Southwestern Calzone and Gluten Free Quesadilla!

So you made a delicious Gluten Free Southwestern Meatloaf, and you have some leftovers! I won't let you down with these two recipes! One for those sticking to a gluten free diet, and another for those that do not have a gluten intolerance!

Check out this article from about gluten allergies.

Let's be serious. Cheese and tortillas can make pretty much anything delicious. The following two recipes are no exceptions! You'll be wishing you had more once you devour these masterpieces!

Here's what you'll need for a Gluten Free Southwestern Meatloaf Quesadilla!

  • Leftover Gluten Free Southwestern Meatloaf
  • 4 Rice Tortillas
  • Shredded Mozzarella or Monterey Jack Cheese (as much or as little as you like!)
  • optional...extra bbq sauce or salsa to dip your quesadilla in!

Here's what you'll need for a Southwestern Calzone! (You can easily make this gluten free by using gluten free dough....I had wheat dough that needed to be used ASAP...I do not have a gluten intolerance so I try to stick to whole wheat when possible.)
  • 1 Pound Whole Wheat Dough
  • Leftover Gluten Free Southwestern Meatloaf
  • Shredded Mozzarella or Monterey Jack Cheese

Both of these recipes are very easy to put together! The only suggestion I would make is to warm your rice tortillas with in a pan sprayed with olive oil until both sides are toasty brown. They come frozen. If you want, you can microwave them, but I have found they are most easy to work with after they have been toasted a bit.

Cut very thin slices of your leftover meatloaf for the quesadillas!
Place on tortillas!
Add your cheese!
Bake in the oven for 10-15 minutes at 400 degrees!

Now, for the calzone! These pictures explain (almost) everything!

Fold your dough over and bake at 375 degrees for 30-40 minutes, or until crust is a light crispy brown!
Happy Friday! Enjoy! :)

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