Recipe: Gluten-Free Squash & Caramelized Onion Quesadilla
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Jun 1 2013

Recipe: Gluten-Free Squash & Caramelized Onion Quesadilla

Welcome to the first day of June!  May was officially Celiac Disease Awareness Month, but as far as I am concerned, every month should be Celiac Awareness Month.  I take every opportunity I can to educate people on Celiac Disease and the gluten-free diet.  The most important thing is proper diagnosis.  Next up is realizing that gluten-free food doesn’t have to be tasteless food.  I gladly share samples, meals and treats with my non-gluten-free friends and family to show them that I may have to follow a special diet, but I eat well.  Where there is a will, there is a way. 

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


· 4 French Meadow Bakery Gluten-Free Tortillas

· ½ white onion

· 1 Tbsp. olive oil

· ¼ cup mashed squash (any variety like acorn, butternut, etc.)

· ¾ cup shredded smoked gouda cheese


1. Chop onion into small pieces and heat olive oil in pan over medium heat.

2. When hot, add onions, stirring occasionally.

3. Cook for about 10-15 minutes until onions are golden brown. Set aside.

4. Heat pan to medium-low heat and add 1 tortilla. Top with a sprinkle of cheese. Then add half of onions and squash. Top with another sprinkle of cheese and another tortilla.

5. Cook for about 3 minutes. Flip over and cook for another 3 minutes until cheese has melted and tortillas are golden brown.

6. Repeat with remaining ingredients.

Nutrition Facts:

2 servings per recipe

395 calories, 12 grams fat, 366 mg sodium, 55 grams carbohydrates, 9 grams fiber, 20 grams protein

French Meadow Bakery products can be found at Whole Foods, Safeway and natural food markets nationwide.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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