Tag Archives: la tortilla factory

Fajita or Quesadilla on the Panini Maker


When I think quesadilla, I always imagine a cheese quesadilla, with the cheese oozing out and stretching when I bite into it. Because other than adding some chicken occasionally, the only quesadillas I eat are cheese. When I think of fajitas, I imagine stuffing the tortillas with as much cheese, vegetables, chicken, and other fillings as possible without breaking the tortilla or making it explode. In conclusion: I consider anything more than cheese, and maybe some chicken, in tortillas a fajita. They really are very similar. Let me add in here that you can make this completely vegetarian by omitting the chicken.

Last night I had fajitas for dinner, and for lunch today I made a delicious quesadilla, both on my family’s Panini maker. The great thing about a Panini maker is you can cook almost anything on it, and quickly too. It doesn’t alter the taste of whatever you are cooking, or if it does, not in a negative way. I have made quesadillas and fajitas, but I have also cooked grilled cheeses, sandwiches, steak, and am planning on experimenting with other types of foods and even batters on it.

For the tortilla, I always use La Tortilla Factory. I have looked for the Mission Corn Tortillas in the past, but none of my stores ever have them. I’m okay with that, however, because the La Tortilla Factory tortillas are so delicious. The only downside (if it’s even a bad thing) is they are HUGE. I mean, they are about 12 inches in diameter or so, so I usually only use them in halves. That is actually a positive thing, though, because each package only comes with 6 tortillas. Oh well, they are very yummy, and they don’t break or crumble. La Tortilla Factory tortillas are just like wheat tortillas, with none of the expected gluten free issues. You can roll them with no problems.

One thing I absolutely love about fajitas and quesadillas is they are SO easy and quick, even without a Panini maker. They are also great for getting rid of left overs.


  • 1-2 tortillas, gluten free (I use La Tortilla Factory)
  • Cheese
  • Pepper/onion mix, sliced (I like to leave the onions out)
  • Chicken, precooked
  • Any additional veggies/fillings you desire
  • Olive oil (to brush on top of tortillas)
  • Sour cream, salsa, guacamole or other fajita toppings ( I actually use cottage cheese because it is healthier than sour cream an d, in my opinion, tastier)


  • Place a large frying pan on the stove top and dump in your veggies and chicken. Turn the temperature to about medium high. Once veggies and chicken begin to sizzle, stir them around until the fajita mixture is done.
  • Meanwhile, plug in your Panini maker or prepare another pan to cook your fajita.
  • Once fillings are finished cooking, put your desired amount (not too much or the tortillas might get soggy or break) on the tortilla. Fold the tortilla over and lightly cover the top with olive oil. Place fajita on the Panini maker and quickly brush a small amount of olive oil on the other side (If you are using two tortillas, put the fillings on one and cover with the other, and make sure to put a little olive oil on both sides).
  • Cook fajita for about 2 minutes.
  • Cut into slices, fold, or roll and ENJOY.

FOR QUESADILLA: Just cover one tortilla well with a single but generous layer of cheese, about an inch from the edges (don’t need more than that), and place second tortilla on top (or break one in half). Then cook the same way as the fajita on the Panini maker. If you do not have a Panini maker, you can also bake your quesadilla (which I actually like better if I have the time). That was my first original recipe, because it is so easy. You can find that post HERE.

Pizza Wrap…my easiest pizza recipe yet


Sometimes I just don’t feel like cooking. Sometimes I want something delicious, but without the work. Take pizza, for example. It is delicious, but usually takes some time and preparation. However, I usually have some tortilla on hand, and can make an easy tortilla pizza. But this recipe is even easier than that. It is a pizza wrap. A wonderful microwave meal that is ready in seconds. This is similar to my pizza quesadilla recipe, but it is faster and easier, in my opinion. It is basically fool-proof. If you want a quick and easy, simple recipe, this pizza wrap is for you. It is delicious and takes no time to make.

My recipe calls for shredded cheese, because I think that works better, but I was out when I made this and just thinly sliced a mozzarella cheese block. I also added a little bit of chicken as my topping/filling. It was delicious. Microwave pizza wraps are a great recipe to have on hand!


  • 1 large tortilla (I use La Tortilla Factory) – or a couple mini ones
  • 1 tbsp sauce (gluten free, of course)
  • 1/2 cup mozzarella cheese, shredded (approx)
  • Any additional, desired pizza toppings (precook raw meat/veggies)
  • 1/4 tsp basil (optional)


  • Spread pizza sauce on tortilla.
  • Sprinkle cheese evenly over sauce and add any desired toppings (precooked).
  • Sprinkle basil over top of pizza.
  • Heat in microwave for  about 1 minute.
  • You can eat like a normal pizza, or, like I enjoy doing, wrap it up for a pizza wrap.

NOTE: You can also cook this on a skillet, like in my pizza quesadilla recipe.

Quick and Easy Tortilla Chip Snack


Sometimes you just need a break, a quick bite to eat that takes little or no time to make. Maybe even something that is only a couple of ingredients. This was my thought when I had the idea of homemade tortilla chips a few weeks back. I got the idea when I attempted to make tortilla croutons (because I had been out of my GF bread). Now I have taken that idea and made it a reality. A delicious, wonderful reality. These worked so well and they were one of the easiest recipes I have made so far. You could easily make these again and again with no sweat. Of course, you could also always use as many tortillas as you want or need to make LOTS of tortilla chips! This recipe is just for a couple servings. Just two or so people having a quick bite to eat. But it can be so much more than that.


  • 2 GF tortillas (I use La Tortilla Factory, which are BIG tortillas)
  • Olive oil
  • Salt (to taste, not too much)


  • Preheat oven to 375 degrees.
  • Brush both sides of tortillas with olive oil.
  • Stack and cut them into 8 sections (16 chips) and sprinkle with a small amount of salt
  • Lay each chip out on aluminum foil
  • Bake 8 minutes, then turn them all over (with tongs)
  • Bake an additional 2 minutes
  • Let them cool a little and serve!

UPDATE: I just used my leftover chips to try and make nachos and they turned out great! Just sprinkle your choice of shredded cheese and heat in microwave for about 20 seconds. They were so delicious!

Breakfast Pizza or Quesadilla


After trying many regular pizzas, I wanted to take things a step further, and another step toward deliciousness. I have always wanted to try breakfast pizza, even when I could eat gluten, but I never have. Why not now? I just wanted a simple version, one without loads of greasy, unhealthy meats. I prefer turkey or chicken (I swear, though, I’m actually not a picky eater). But no matter how hard I looked, I couldn’t seem to find what I was looking for. They were all overly complicated and used so many unnecessary ingredients. I only wanted something simple and easy that I could whip up in the mornings. So what did I do?

I made my own recipe!

Ingredients: (1 makes 2 servings)

  • 2 eggs
  • 3-4 tbsp milk
  • 1 tortilla (I use La Tortilla Factory)
  • 1/3 cup shredded cheddar cheese
  • Optional toppings: (I use chicken), sausage, bacon, peppers, etc


  • Preheat oven to 350 degrees
  • Cook eggs slightly with milk so that they are not runny but not fully cooked, either
  • Sprinkle some cheese on uncooked tortilla and ¾ of the chicken/meat, then spread eggs out on top; add rest of the chicken and cheese on top (and any other desired toppings)
  • Put tortilla on a tin foil-covered pan and bake for 10-12 minutes or until eggs are done
  • Remove from oven, cut into slices, and serve warm

Breakfast Quesadilla

The breakfast quesadilla is very similar to breakfast pizza, but just has a few changes and adjustments.


  • 2 tortillas (or 1 for a half quesadilla)
  • 2 large eggs
  • 3-4 tbsp milk
  • 1/2-3/4 cup shredded sharp cheddar cheese
  • Optional fillings: (I use chicken), sausage, bacon, peppers, mushrooms, etc.


  • Preheat oven to 350 degrees.
  • Whisk eggs lightly together with milk and cook slightly so that they are not too runny but not fully cooked either.
  • Sprinkle half the cheese and chicken/meat on uncooked tortilla, then spread eggs out on top; add rest of the chicken and cheese on top (and any other desired, precooked* fillings)
  • Put tortilla on a tin foil-covered pan and bake for 10-12 minutes or until insides are done and tortilla is crispy on the edges/browning slightly on top.
  • Remove from oven, cut into slices, and serve immediately.
  • *Because tortilla is fairly flimsy and cannot take an excessive amount of weight, precook any fatty meats or fillings so the juices do not ruin the quesadilla.

Peanut Butter (or Cheese) Wrap


Sandwiches for lunch are great. They are fast, easy, and they can be varied in an infinite amount of ways…but sometimes you just want something different. I admit, I don’t vary my lunch a whole lot, but sometimes I like to mix it up. I’ve mentioned in previous posts how I love the La Tortilla Factory tortillas. They are great pretty much anything. I make quesadillas, pizzas, chips, and more with this tortilla. I to make chicken and lettuce wraps for dinner, too. But another, simpler thing I sometimes make is a peanut butter wrap. And guess what? There are only 2 ingredients…tortilla and peanut butter! I am not going to include any ingredients or instructions except: 1 tortilla, however much pb you want, spread pb on tortilla and roll it up. DONE. It is so good. This with a simple salad is one of my favorite lunches that can easily be whipped up in just a minute or two. Does a simple pb wrap have to be more complicated than that?

This recipe is one anyone could make…I don’t even know if I would call it a recipe. I am just posting it to get the idea out into the world. Sometimes simple and delicious is the best way to go, and people just need a nudge in the right direction.

ALSO, I love to cut up some cheese and put it on the tortilla, stick it in the microwave, and have just a simple cheese wrap (I sometimes add some chicken/lettuce to this as well).

 +   = delicious!

Regular, Tortilla, or Quesadilla Pizza


I love pizza. I haven’t had to bother with finding pizza recipes because I’ve lucked out in the frozen section of the grocery store! But, there is just something about making your own food that is so fun and cool and…satisfying. When you’re eating it, you can think, I made this! I love that feeling.

Regular Ol’ Pizza

I have been scoring the internet for easy, yeast-free pizza crust recipes, and I finally found one HERE, at Food.com (my ‘original’ tag does not apply to this recipe, just the others). It’s gotten great reviews, minus one complaint about there not being enough flour and too much salt, but that is easily fixable and all the other 20 reviews said they loved the recipe. So I was siked to try it.

I doubt I will make this recipe again.

I had cut the pizza into 4 quarters. It looked amazing. I was so hungry when it was ready, and I ate one piece which was great. Then a started a second. I got to the crust edge and stopped, because it was starting to taste funky. I took a bite out of a third piece and stopped there. I had taken the advice of one comment from the webpage I got this from and used 3/4 cups of rice flour. Probably my first mistake. I also used a 10-in pizza pan because I lacked the 12-in one called for in the recipe, and I don’t think the pizza cooked completely. Mistake #2. Maybe that was what made my pizza too thick and chewy. Lastly, though I used the amount of spices called for in the recipe, perhaps I should have used a little less…Even though I was probably the cause of my first cooking disaster (well, it wasn’t totally horrible), it just helped me for in the future.

Honestly, I would still recommend that you at least try this. It doesn’t use a large amount of supplies, so if it’s bad, you won’t be wasting much. All I can say is you do not need more flour; the runny batter will turn out great. Also I would try to find the appropriate pan size so the crust isn’t too thick and cooks all the way through.

So let me rephrase my earlier comment: I do want to make this recipe again, because it was ok, and I would love to make it right and have a good pizza recipe up my sleeve. Although I enjoy my tortilla pizza, I would still like to find a thin GF (preferably yeast-free) pizza crust recipe, because like I said, nothing beats something you’ve made yourself from scratch.

Tortilla Pizza

Next, an easy-peasy pizza recipe that I whipped together. I came up with this before I was able to find a yeast-free pizza recipe (and will now revert back to it if I ever feel the need to make my own pizza), and the recipe I created used tortillas. Yes, the crust is simply a tortilla. Like my breakfast pizza/quesadilla, this recipe can be made into a regular, very thin tortilla pizza, or you can go ahead and make it quesadilla style (I particularly love this because it’s different and delicious).

Ingredients: (amounts may vary depending on tortilla size; I use about 12-inch tortillas)

  • 1 tortilla
  • 1/2 cup your choice of shredded cheese
  • 2 tbsp Pizza sauce
  • Additional optional toppings: pepperonis, pepper, mushrooms, etc


  • Preheat oven to 350 degrees.
  • Cover tortilla with a thin layer of sauce (within an inch of the edge), and sprinkle/add cheese on top. Add any desired, additional toppings (precook raw meats).
  • Bake for 10-14 minutes (bake 13 or 14 for a crispier, darker crust).
  • Let cool slightly, cut, and serve.

You could also cook your tortilla pizza in a frying pan/skillet, but I have yet to try this myself.

For PIZZA QUESADILLA: Prepare the same way as a tortilla pizza, except you may want to add a little bit more fillings, then top with a second tortilla. To make, lightly grease a frying pan/skillet with olive oil an dpreheat pan over medium high to high heat. Carefully place the quesadilla on the pan and let it cook for a few minutes, until the cheese is melting and a little steam is rising from the edges. Use a spatula to lift the quesadilla, which should be browning slightly. Carefully flip the quesadilla and cook the other side until it has browned and the fillings are melted/cooked.

One last pizza note: if I don’t have time or am simply too lazy, a frozen pizza isn’t horrible. In fact, they can be delicious. My favorites are Glutino’s duo cheese pizza and Amy’s cheese pizza.