close up quesadillas
October 6, 2020


By Ange's Table

Hey there.  Good morning to you.  

How has the first week of October been for you? 

I have to say I really love this time of year.  The leaves are just starting to change.  All the colors are just so pretty.  It’s so nice to sit outside with a sweatshirt on, not to hot, not to cold.  Just perfect.

What is your favorite time of year for weather?

Today I want to share with you a great treat meal to make any time of year.

When you have as many allergies as I do, it is really hard finding tortilla’s that are safe to eat.  Even if they are made of rice, they usually have some kind of seed oil in them that makes them a no go.  Thankfully I learned about cassava flour.  Making tortillas with cassava flour has been the best game changer around.

In the past I have made soft tortillas, taco shells, and chips, all from the same recipe right on the back of the Otto’s Cassava flour bag.  Thanks @ottosnaturals !!  

Having a great meal, especially one that is shared with those you love, is the best feeling.  And when it is safe to eat, and delicious, nothing can compare.

making tortillas
Roll the dough into golf ball sized portions
tortilla in press
Rotate the dough around to get it even
finished tortilla on wax paper
Use parchment paper so that the tortillas do not stick to eachother before cooking
cooking tortilla on flat top
Cook on a dry flat top or griddle on both sides
inside building quesdilla
Return the tortilla to a lightly greased pan, add your fillings
Top with a second tortilla, and carefully flip over.
cut up inside quesadilla
Cut into wedges and serve
close up plantain chip nachos
We had some leftover filling, so I layered it with plantain chips. Oh so yummy!


Using the tortilla recipe on the bag of Otto’s Cassava flour

  • 1/4 cup Otto cassava flour
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1/3 cup warm water

Mix salt into flour in a large bowl.

Add in water and oil, mixing by hand to create a smooth, workable dough.

Divide the dough into 8 equal pieces.  Roll each portion into a ball, cover with a damp towel and set aside.

Using a tortilla press, place each portion of dough in press between 2 pieces of parchment paper.  Carefully close press, rotate parchment, and repeat until you have a thin round tortilla.  Alternately, you could do this with a rolling pin.

Cook on a dry flat top or griddle over medium high heat for 1 minute on each side.  You will see the tortilla bubble up a bit.

Repeat until you have finished with all the dough.

To make the quesadillas, lightly oil the pan.  

Place tortilla down on the flat top, add your fillings.  We used leftover taco meat and some cheese.  Make sure to use a small amount of cheese under and over your meat filling to help the second tortilla “stick.”

Place the second tortilla on top, and carefully flip the quesadilla over, to crisp up the other side, and make sure the cheese is melted through.

Cut into wedges and serve with your favorite toppings.


Are quesadillas something that you make at home?  How do you like to fill yours?

Leave us a comment below, or tag us on Instagram @Anges_Table.  You can also find us on Facebook at Ange’s Table.  We look forward to hearing from you.