Tortilla Tuesday: Veggie Quesadilla with Rudi's Spinach

Happy Tuesday, everyone!  The day is almost over, but the sentiment of taco or tortilla Tuesday can live on all week.

I've always loved anything wrapped in a soft tortilla; I use them for sandwiches, burritos or tacos, and especially quesadillas. When I started cutting down on wheat, I turned to Trader Joe's brown rice tortillas. I enjoy them well enough, but they just weren't cutting it. The tortillas are stiff, they'd crack when you wrap them and they would get really chewy when they were toasted too long, or started to cool. I've been missing the softness and pliable texture that you get from flour tortillas. I thought I'd never get that consistency back without the gluten so my world was rocked when my friend recently brought over the new gluten free spinach tortillas from Rudi's Bakery.  

I'm a fan of Rudi's products. Their spelt bread is my favorite sandwich bread and I appreciate that they have a good selection of vegan and gluten free products. The only catch to Rudi's products is that the labels always need to be read carefully as some products do contain honey and/or eggs.

The first time I tried the spinach tortillas, I had filled them for tacos, so this time I was eager to give a veggie quesadilla a try.  I made a batch of coconut milk cheddar adapted from the recipe posted by Mary of the blog Sweet Roots . If you haven't come across this recipe yet, you must try it! I love that there are way fewer ingredients than you'd find in pre-packaged vegan cheeses (you can pronounce all of them!) and that you can play with the seasonings to get different flavors, colors and textures. It's a great cheese sauce while still warm and a great melting cheese after it's been refrigerated.

For the perfect gluten free quesadilla, soft taco or burrito, I highly recommend giving a try to the Rudi's Bakery organic tortillas. Unless you're making them from scratch, of course!