Gluten-Free Tomato, Avocado & Jalapeno Quesadilla Recipe

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This gluten-free tomato, avocado, and jalapeno quesadilla recipe has a back story.

I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. Haha, that is so funny about the bacon. When I went “vegitarian” I could not give up hot dogs! They were my guilty pleasure.

  2. I cook for college students. Several years ago I had about ten vegetarians in the group. I had to prepare meat-free entrees for them. The problem was, they didn’t really like vegetables. It was maddening!

    South Beach and Atkins have cut down the ranks of college vegetarians. I have one this year.

    I agree with your healthy eating point. Celiac has eliminated all my mindless eating. I eat three healthy meals a day. I miss eating junk food only when I watch other people eating it. I try to avoid that.

  3. I agree! Finding out about being celiac, and learning to eat gluten free, meant that I learned a lot more about what goes into food – and what goes into my mouth!

    I can’t say I wouldn’t give this knowledge up for a fully functional intestinal system, but knowing what I know about food now is definetly something to be happy about 🙂

  4. Yes, I’ve noticed that the amount of packaged and convenience foods that I eat now that I’ve been GF for 2 months has gone down drastically. I am trying to lose weight though too through a national program and most low calorie convenience type stuff is also off limits now. This can be very frustrating. I’m still having a hard time at the weekly meetings when they talk about all the gluten filled foods they are eating! Right now I’m still in the discovery phase so my weight loss efforts have been on the back burner so to speak. I’ve also noticed that a lot of GF stuff is NOT low calorie (GF bread anyone?). I’m glad that MONTINA is high fiber at least.

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