These Gluten Free Quesadillas are everything breakfast on the go needs to be! Prepare yourself for the greatest breakfast on the go since the breakfast wrap! A taco shell made of crispy potato “noodles” and stuffed with gooey cheese, creamy avocado and golden eggs.
Breakfast in our family is sometimes the toughest meal, particularly on weekdays. We are all on the go and if I forget to make my smoothie the night before then I’m pretty much out of luck and I have to do with either oatmeal or sometimes just coffee.
At the very least I like to feed the munchkin breakfast. I created quesadillas for the munchkin when we were on the go in the mornings on the weekends and we didn’t have time to eat at home. It was a simple quesadilla of eggs and cheese and some avocado. They were easy to grab and go and munchkin could eat them in the car easily without having to make a mess. Which is bonus points for me.
A few days ago I was starving and it was just one of those days where I had just finished doing one of my workouts and I was exhausted and definitely in no mood to cook something up. So I looked at the munchkin’s sad little face and I asked her if she wanted a quesadilla. She jumped up and down… with her little hands underneath her adorable little chin and her eyes sparkled. I swear this kid is the biggest foodie in the entire family.
I opened the fridge to look for my ingredients when I realized that we had used up all of our tortillas on our last taco night. I looked at the little munchkins big eyes and said to her “sorry Charlie no quesadillas have a just an egg instead.” She started whimpering and pouting with her little bottom lip quivering. One look at that sad little site and I knew I had to create some sort of a quesadilla or else this kid wouldn’t let me live it down.
I scanned the fridge for anything that resembled the possibility of a quesadilla case but alas there was not. So I looked in the pantry hoping that maybe somehow some corn or flour tortillas got trapped behind one of many spices. But no none there either.
But I did see potatoes and something told me not to disregard those. So I picked up my phone and went on Pinterest and typed in quesadillas to see if I can find anything remotely resembling potatoes and quesadillas. But all I found was quesadillas stuffed with mashed potatoes and cheese. Which to me seems to be a little bit on the carboholic side but hey who am I to judge. I come from the culture that eats dumplings stuffed with potatoes that are chased down with bread.
Not having any luck with Pinterest I scanned my drawers and cabinets for enlightenment. And there it was…my spiralizer.
And then I thought well if zucchini noodles can be made into pancakes and pizza crusts, can’t your potatoes be made into quesadillas? There by creating the ultimate gluten free quesadillas experience??
And so I went to work, the munchkin, giddy with excitement about our new project, pulled up a chair next to me and had fun spiralizing are potatoes with my little potato spiralizer. It is the exact same one that I used to spiralize my zoodles for my Roasted Garlic Pesto Zoodles. I definitely suggest this gadget for anybody with kids because it makes any kind of food fun to eat plus they can be involved in the prep part!
With a team effort the munchkin and I spiralized three potatoes into an entire half sheet pan. After several attempts and many of the potato spirals scattered all over my newly clean floors I figured it out. I figured out how to turn plain hash browns into incredibly delicious shells for my gluten free quesadillas.
Overjoyed at my new invention the munchkin decided to taste it immediately. She ate it with so much joy and vigor, watching her lick her little fingers and pull the cheese apart made practically my entire existence worth it.
I decided to test the brilliance (if I may say so myself) of this recipe the next morning when I was driving munchkin to daycare. Typically we don’t eat breakfast at home because she is breakfast at day care or at her grandparents house but today I decided to be mother of the year and give her the perfect little handheld quesadilla for her to munch on in the car. If I can given myself any time at all I would have warmed it up in the pan, but of course I did not. So I warmed it up in the microwave let it cool for about two minutes, wrapped it in a paper towel and then handed it over to the munchkin who was as excited to see it as she was the night before. She ate it with such excitement yet again. As I turned to look at her in my rearview mirror, I noticed there were minimal pieces of potatoes anywhere.
I did it! I had created a quesadilla on the go without using any tortillas. This was brilliant and the best part was that one quesadilla had maybe a third of an entire potato. Seriously there’s really not much to be guilty about! There is about a tablespoon of cheese in each quesadilla one egg and a few slices of avocado. I’d say this is a pretty healthy meal actually. Potatoes egg avocado and cheese all wrapped up in a cute little pocket ready to take with you on the go. Does it get any better than this?? No I don’t think breakfast get any better than this not in my house at least and I’m betting that at your house.
There are a few things to remember to make this work for your for your benefit.
To make these quesadillas you only need a few super simple techniques to make perfectly crunchy vehicles for your eggs avocado and cheese. My initial worry was that the eggs will just seap through the tiny little holes in my potato quesadillas and that will be the end of that. But somehow they didn’t, they fused with the potatoes creating a beautiful masterpiece.
After successfully cooking 3 of these babies the rest seemed like a breeze.
Here are your steps:
Oil your pan. ( You may need more oil for cooking as the potatoes soak up the oil)
Stick some potato spirals in the pan, season with salt, pepper and dried minced onion. Then wait 4 minutes. As they are cooking, smush them down so the starches started coming out and they started fusing together as they cook. This part is CRUCIAL.
I was able to flip the whole darn thing because of my mad chef skills. But you can just as easily flip it with two large spatulas.
There we are now we are getting somewhere. Wait 2 minutes while smushing just a tad and then add in your avocado, egg and cheese. In that order. The cheese will melt into all the nooks and crannies. And the avocado acts as a bumper for the egg so it would not roll out to the front. I learned this trick from my good friend Nagi from Recipe Tin Eats killer quesadilla and egg recipe. Genius absolutely genius.
Don’t forget to season the egg with salt and pepper.
Carefully close the quesadilla and… PUT A LID ON IT. I did not want a particularly runny egg because these are supposed to be ON THE GO. So I closed it with a lid, just like I do with my perfect over easy eggs. This will create a steam and will cook the eggs quicker. But do not worry, it will not create enough steam to make the hash browns soggy.
You will want to turn the quesadilla once more… but make sure you turn it with the seam side facing down. Just like in the picture.
And then…PERFECT gluten free quesadillas. I added some cilantro on top of make it look pretty…but it did SO much more. The cilantro added that special touch of freshness that was needed!
When I tasted these heavenly gluten free quesadillas, all I felt was crispy, crunchy, crackles of my potato spirals and the gooeyness of the cheese combined with the creaminess of the avocado and the savory flavor of the egg I was in heaven. And the best part was after they cooled off about two minutes I was able just hold it in my hand covered in parchment paper and ate it like a pro just on the go.
Breakfast…it doesn’t get much better than this.
Tools used in this recipe:
- My crepe pan. I love this pan for this recipe because it makes a perfect size “quesadilla” and because of the low lip around the circumference of the pan it is super easy to flip the potatoes.
- My spiralizer. I have seen a lot of these, but this is definitely the best and easiest to use on the market. Plus it has multiple blades so the versatility is endless!
- I like this wide spatula because it will give you a lot of support while flipping.
- I used a pastry brush to coat the pan with oil in the very beginning.
Gluten Free Quesadillas with Hash browns, Whole Eggs and Cheese
- 2 large Russet Potatoes washed
- 12 eggs
- 3/4 cup shredded Cheddar cheese
- 2 avocados each cut in half and sliced
- minced dry onion used for seasoning
- salt and pepper to taste
- cooking oil as needed
- cilantro for garnishing
- With your spiralizer, create spirals of the potatoes and place on a sheet pan with a towel. The best part about spiralizing is that it will not break apart the potatoes as much as shredding does, so you will not get much moisture seeping out of the potatoes. But just in case I like to place the potatoes on the towel to absorb any liquid. The more liquid, the less crispy goodness you will get.
- Oil your pan with a brush.. ( You may need more oil for cooking as the potatoes soak up the oil)
- Stick some potato spirals in the pan, season with salt, pepper and dried minced onion. Then wait 4 minutes. As they are cooking, smush them down so the starches started coming out and they started fusing together as they cook. This part is CRUCIAL. You may also need to add a tad more oil to the pan. Do so adding in about a teaspoon at a time.
- I was able to flip the whole darn thing because of my mad chef skills. But you can just as easily flip it with just one large spatula.
- Wait 2 minutes while smushing just a tad and then add in your avocado, egg and cheese. In that order. The cheese will melt into all the nooks and crannies. And the avocado acts as a bumper for the egg so it would not roll out to the front.
- Don’t forget to season the egg with salt and pepper
- Carefully close the quesadilla and… PUT A LID ON IT. I did not want a particularly runny egg because these are supposed to be ON THE GO. So I closed it with a lid, just like I do with my perfect over easy eggs. This will create a steam and will cook the eggs quicker. But do not worry, it will not create enough steam to make the hash browns soggy.
- You will want to turn the quesadilla once more… but make sure you turn it with the seam side facing down. Just like in the picture.
- Remove from pan and place on a paper towel or on a parchment paper. Garnish with cilantro and enjoy.
2. You will want to use good ole Russet potatoes for this recipe because they are the starchiest and therefore crisp up the best. Resulting in a much crispier and more "fused" together quesadilla.
3. If you have any spirals left over, place them completely submerged in water and put into the fridge for up to 3 days. Feel free to make more quesadillas, hash browns or perhaps a hash brown casserole. Or get fancy and try out my hash brown tostadas.
4. These heat up in the microwave quite nicely. Initially they may be a bit soggy, but if you let them rest for 2-3 minutes they will become nice and crispy again. Perfect to make ahead the night before and grab and go. 5. Nutritional information should only be used as a guide.
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