question about flour vs corn tortillas
I am hosting a lunch next week and there are a number of guests who happen to be gluten intolerant. Would corn tortillas be an okay alternative?
Also, what is the best way of making quesadillas for 10 people?
You can make them with corn too. As you know you can buy tortillas in different thicknesses and in white. I do love to make quesadillas with the freshest smaller white ones that are not from the big brand.
But, they are every bit if not better than flour. If diet permits, just butter the sides, you'll get a truly wonderful corn flavor.
To answer your question what is the best way?? Can you clariy that question, I'm not sure if you mean assembly process or ingredients?
>> "Would corn tortillas be an okay alternative?"
Yes, assuming that you check the ingredients to be certain they are made from 100% corn (or masa harina); ie, no wheat flours, semolina, etc.
I am celiac and only eat corn, but my non-celiac family prefers corn.
Get a tortilla with only corn salt and lime if you can. Or you can make yor own with masa harina.
Quesadillas are best fresh - so assuming you mean the griddled kind - think of it as making pancakes. Grill or griddle with oil sprayed tortillas stuffed with cheese and fillings of choice. You can hold in a warmer if necessary, but consider serving appetizer style in wedges so everyone can nosh on them fresh.