In my last post, I talked about the trials and tribulations of eating out when you’re on a gluten-free diet. At the weekend, when we’re out and about, we like stopping off in coffee shops for a decaffeinated cappuccino and a snack. In my pre-glutenfreebie days, I would join my husband in having a hot panino (I think that when the word panini was imported into English from the Italian it got transmogrified somewhere over the Appenines from the plural to the singular but I can’t bring myself to do that when all I can hear is the equivalent of “a sandwiches”. Call me pedantic…)

But I digress. I used to like having a panino but that avenue of gastronomic pleasure is now closed off to me. Whenever we go out now, we either go to Starbucks where I can have a sandwich made from Genius bread or to Costa Coffee where I can have a chocolate brownie. But neither is as satisfying as a piping-hot sandwich that is oozing with melting cheese of Vesuvian proportions. Gluten-free quesadillas are much easier to create at home than panini and they are big on the melted-cheese-satisfaction-factor. My gluten-free flatbread wrap recipe is perfect for them.

Gluten-free garlic and herb quesadillas with chorizo, artichokes and mozzarella

Makes 6

1 x garlic and herb flatbread wrap recipe
180g chorizo, sliced and quartered
8 tinned artichoke hearts, drained and roughly chopped
420g grated mozzarella *
olive oil

Make up the garlic and herb flatbread recipe up to the point where the dough is divided into six balls. Divide each ball into two, so that you’ve got 12 smaller balls, and wrap each one loosely in microwaveable clingfilm.  Place them on a microwaveable plate and warm in the microwave on ‘high’ for 10 seconds. Leave somewhere warm for 20-30 minutes, by which time each ball should have puffed up slightly.

Meanwhile, mix the chorizo, artichoke hearts and mozzarella in a bowl and put to one side. When you’re ready to cook the quesadillas, unwrap one of the balls and place it on a floured surface. Flatten it out with the heel of your hand into a thick circle. With a floured rolling pin, roll out the dough into a rough circle about 20cm in diameter. Put on a plate and repeat with the remaining balls (You can flatten out the clingfilm that was wrapping each ball of dough and put that in between the rolled-out wraps to prevent them from sticking to one another).

Heat a large, non-stick frying pan with a few drops of oil over a high heat. When the pan is hot, place one piece of the rolled-out dough in it (I find draping it over the rolling pin makes it easier) and toast one side only for a couple of minutes, or until the surface is browned and slightly blistered. Remove from the pan and set aside. Repeat with the next piece of rolled-out dough, but this time both sides will be toasted. As soon as it has been turned over to toast the second side, sprinkle one-sixth of the chorizo, artichoke and mozzarella mixture over the wrap and place the wrap that you cooked first, raw side uppermost over the top. Press down with a fish slice or spatula. After a minute or so, carefully turn the quesadilla over to toast the final side. Remove to a board and cut into quarters with either a very sharp knife or a pizza cutter. Repeat the process with the rest of the dough to create five more.

* Ready-grated mozzarella has often got an anti-caking agent added to it which is, sometimes, not gluten-free. I use Tesco’s own which is.