Gluten-Free Squash Caramelized Onion Quesadilla


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French Meadow Bakery has a line of gluten-free products including tortillas. Check out this mouthwatering recipe below. Gluten-Free Squash & Caramelized Onion Quesadilla.

2 servings. Ingredients: · 4 French Meadow Bakery Gluten-Free Tortillas · ½ white onion · 1 Tbsp. olive oil · ¼ cup mashed squash (any variety like acorn, butternut, etc.). Servings: 2 Ingredients: 4 French Meadow Bakery Gluten-Free Tortillas 1/2 white onion 1 tbsp olive oil 1/4 cup mashed squash (any variety like acorn, butternut, etc.) 3/4 cup shredded smoked Gouda cheese Directions: 1. Chop onion into small pieces and heat. Saute the sweet onion until soft and fragrant, then add the zucchini.

Season with the salt and spices. Then after the zucchini is tender, wilt the blossoms. Tear the petals off and add to the saute. Then add them to the pan with the veggies. Now you have a flavorful filling for the vegan quesadillas!

Mushroom, Caramelized Onion & Havarti Quesadilla Gluten Free Ingredients: 4 Tablespoons butter (divided in half saved for buttering the shells) 2 Tablespoons oil. 1 large onion, cut into rings. 12 ounces of mushrooms, sliced. 3 garlic cloves, minced (about 2 teaspoons) ⅓ cup dry white wine (+ some for sipping) I used Sauvignon Blanc.

These quesadillas were lighter than my “Caramelized Onion and Bell Pepper Quesadillas”, and thus were perfect for a hot Alabama summer night. The corn cakes in the top right-hand corner of the picture were particularly yummy and will be featured in my next post (probably Friday or Saturday). While onions are caramelizing, peel and cube butternut squash into 1/2-inch pieces. Place it on a baking sheet, drizzle with olive oil and a sprinkle of salt.

Toss to coat, and roast until soft about 15 minutes. To assemble quesadillas sprinkle ½ cup cheese on one half of each tortilla. Layer with 1/8th of the onions and 1/8th of the butternut squash. Mix the butternut squash, red pepper and garlic with olive oil, salt and black pepper.

3 Spread vegetables on a foil-lined cookie sheet and roast for 20 minutes until they are tender and slightly caramelized. 4. Heat 2 teaspoons olive oil in a 10-inch skillet. Add the red bell pepper.

Cook for 2 minutes. Add the onion and garlic. Top it with butternut squash, onions, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until the cheese is melted. Continue with the remaining tortillas and filling.

Just before serving, toss oranges and baby spinach with half the vinaigrette. Directions: In a medium pan, sauté onion in a bit of coconut oil over medium heat for 5 minutes. Add one tablespoon of water to the onion and continue to cook.

When water evaporates add another tablespoon of water and continue to cook until onion becomes caramelized.

List of related literature:

In order for this recipe to be gluten-free, you must use gluten-free tortilla chips.

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For a gluten-free coating that cooked up crisp, flavorful, and perfectly browned, we took a few tricks from our Eggplant Parmesan recipe.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
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This dip is a versatile addition to any menu: Smear some between two flour tortillas along with grated cheese and salsa and make a quesadilla for serving alongside vegetable soup, or use as a stuffingfor roasted mushrooms, topped with crumbled feta cheese and a sprinkling of paprika.

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Serve as lettuce wraps for a naturally gluten-free version.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
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Divide the squash mixture evenly among the tortillas, placing the veggies in the center of the tortillas.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
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2 Place romaine on a baking sheet sprayed with gluten-free nonstick cooking spray.

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That pan-fried squash was not low-carb, but I discovered that I could pan-fry squash in a similar way without using flour.

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Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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You might want to serve it on Topp Paleo Flatbread (page 287) instead of lettuce

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Gluten intolerance was the necessity behind this great culinary invention, but even those who don’t suffer from this food sensitivity can enjoy a wheat-free, nutrient-rich alternative to conventionally carb-loaded crust.

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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • To the person that’s reading this:

    You’re very intelligent and adorable human!
    Stay healthy in quarantine

    My dream is to have 2k subscribers.I been struggling to get there.������������

  • Make it smaller, put in nothing but cheese, don’t cut it and throw away the Anglo dipping disgusting shit and voila! You get yourself a real quesadilla…

  • That’s not the way traditional quesadillas are made, but yeah, to do what you can with wath you have. Some of the ones you made may taste good I think.

  • How to make a real quesadilla by a mexican:
    Step 1: put the tortilla on the comal
    Step 2: put “queso asadero” (idk the name in english) over the tortilla
    Step 3: wait above a minute
    Step 4: eat it:)

  • Wow this lentil veg bake looks amazing. And it’s not trying to be anything else like meat or whatever (I have no problem with fake meats but usually omnivores can’t handle it) THIS is a perfect recipe for me to make. Will report back! Thanks Nisha! It’s Tuesday so I was in panic mode LOL

  • Okay guys please stop complaining about the seasoning. IF YOU’RE GONNA TOSS IT WITH SAUCE LATER SALT AND PEPPER IS ALL YOU DAMN NEED. God. I’m sure you’ve had an amazing steak coojed with only salt and pepper. Salt enhances the flavor and that’s really all you need in a seasoning.

  • Any recipe, such as the first one, that requires chicken = buy a rotisserie chicken. Yes, I am lazier than I am hungry most of the time.

  • I’ll be alone this Thanksgiving and was just planning on being super lazy & ordering out..but now I think I wanna make this squash dish. Thanks!!

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  • hi!! honestly i hate promoting myself but i’ve been working really hard on my channel lately so if anyone could check it out i would really appreciate it! thanks and sending love����

  • I’m from Argentina and those quesadillas are not sold here. Hace you got any recipe to make them? Excellent tour recipes, I have just subscribed and you’ve got all my like s. Thanks.

  • They all look amazing, especially the spinach and mushroom. I make wraps and quesadillas often at home, filling them with whatever I happen to have on hand. In fact tonight I’m making one with diced ham, tomatoes, bell peppers & onions. One of my favorite things to spread the inside of the tortilla with before I add the toppings is con queso.

  • Those look really good! I can’t have the chilies or the chili powder, would you advise any other seasoning or will it be ok as is without the chilies?

  • Why would anyone pay for a $20 quesadilla? i can make a really good one for technically like 15 dollars that can make atleast like 15-20 quesadillas.

  • Omg my mouth is watering watching this! I came for the gluten free waffles and stayed for everything else! All your recipes look so delicious

  • Pink Himalayan salt, Celtic Salt or Sea Salt flakes is tops….also make sure that your flour is Organic Unbleached flour, NOT Bleached flour.

  • Koyi is more quesadilla than that first one. The first one was just a taco al pastor with cheese. Like never have I ever gotten a quesadilla anywhere in Mexico looking like that. Quesadillas are flat

  • I gotta say Chef Ocho easily becomes one favorite person in worth it after Big Mista. Can’t wait to see their epic food collaboration. Wish they open it in my country though:V

  • These look so good! I’m still working on cooking my way through your book (everything is amazing. If anyone reading this hasn’t bought her cookbook yet, do yourself a favor and get it) and I already did my Thanksgiving grocery shopping, but I will absolutely have to make these this season

  • Bro, you have no idea how real some Hispanic food is until you get it from a food truck and the guy taking your order is yelling to the other workers.

  • Very nice. I liked it that you first listed the ingredients. Also, explained the steps very well. Some videos have a long and expensive and time consuming to buy list of ingredients, put the playing speed on fast, and then call it quick and easy.

  • ANDREW AND STEVEN, come try EL SAUZ in Long Beach for tacos and quesadillas! The pick up window is LEGENDARY, easily my go to in Long Beach!

  • De nada sirve lo que le pongas y cómo lo cocines, lo verdaderamente importante es que la tortilla de harina sea de buena calidad y no de “paquetito”.

  • None of any of that. Quesadillas. I come from Chihuahua and we don”t use the cheddar cheese for the quesadillas we use only white cheese. Can be Chihuahua cheese, menonita, laurel or asadero. And salsa. The most famous quesadillas are in Villahumada Chihuahua. And if don’t have chess. Are not quesadillas. Is obvious. And are more popular with a flour tortillas.

  • Some people (who are wrong) say quesadillas don’t need cheese, they are wrong, the rest of Mexico know they are wrong, it’s not worth it to try to convince them otherwise.

  • Isn’t it funny how here in the United States it’s more common to eat out at a taqueria or any Tex-Mex restaurants and get flour tortillas with corn tortillas being the rarity Whilst in Mexico we eat out with the common tortilla is corn with flour being a homemade treat.

  • Hey try, I have an idea for you. Take all three chefs on the trip and let them taste and critique the other venues. I bet they all have nothing but good things to say.

  • This was truly an excellent episode. All the chefs gave their whole hearts and spirits to the food they served and it shows through the whole of the video. This video is the epitome of sharing food being the truest form of love. Also good food you guys

  • Fun Fact: Tacos 1986 is also featured on Tacos Con Todo YouTube show with Jesus Trejo when he had Tom Segura and Christina Pazsitzky as guests.

  • I can feel my grandma all aggravated if she were to find out that somewhere in the world there is a $20 us dollars quesadilla�� but it does look delicious ♡

  • This looks delicious! I super appreciate the recipe. I have to laugh a little bit at your language useit is accurate but…flesh? Cavity? �� kind of an ironic/yucky way to talk about your food on a vegan recipe video

  • Would the second recipe be good with cheese sprinkled on top instead of the cashew cream? If so what would be a good cheese to try?

  • ok let’s appreciate the EDITING they’ve put in these corona times. the accuracy of timeline, the prerecorded clips, putting it all together to make a consistent amd corresponded episodes…. immaculate

  • Oh my god this 80s porn star music has me dying. I was watching this while my husband was playing Batman Arkham City and the music goes perfect with how he walks so we were dying of laughter as he made Batman T-bag everyone. I’m dying.

  • Has anyone noticed that lately they all pick one? Before I felt like they use to pick one or two places now they just pick all of them lol.

  • I am so excited to have found you. You really understand the importance of rich flavor to keep vegans inspired and satisfied. Can’t wait for your cookbook to arrive, but I’m also grateful for all the recipes you share on YT and hope you never stop. More Indian (spicy) recipes, please!

  • Which of the many vegan cheeses I see all the time did you use in your dishes. I’m sure the type and maker of the cheese would be important to the taste of the final dish.

  • I’m late to the party, but I made the butternut squash dish and I absolutely love it! Does it make me a glutton if I was already sampling the Alfredo sauce before I added it to the squash? LOL. At the end of the week I will be trying the lentil bake. Can’t wait!


  • This came at the perfect time; I had no idea what to cook tonight for my friendsgiving! It’ll be hard to choose between the two!:D

  • Yum! These look amazing, Nisha! I grew some butternut squash (2 plants gave me 14! Squash!) and they are sitting in my garage. Guess I know what I’ll be making with some of them! I also LOVE farro! And that Alfredo sauce looks AMAZING! Can’t wait to try all of these!

  • Omg. Farro plus butternut squash is a dream combination!! I think I’ll make this as a main for me and my veggie friends on Friendsgiving! Great idea and thank you so much for the continual inspiration!

  • These both look amazing but the lentil bake makes sad. We have literally no miso paste anywhere around to me( I saw a few options at Whole Foods which is an hour away but I had no clue what to choose, totally overwhelmed) do you have any suggestions of what to order online? Xo Davita

  • Nisha, any tips for making either of these dishes ahead of time and reheating them? I’ll be travelling to my Thanksgiving gathering and the kitchen will probably be pretty busy preparing non-vegan dishes, so I thought I’d make my main dish ahead and take it to reheat near serving time.

  • I am planning out our Thanksgiving menu today so this was perfectly timed! I knew I wanted a butternut squash dish and now we have one. Thank you!

  • Yum looks delicious i am making all soon can i still make all even i dont celebrate thanksgiving in Singapore drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya