Ingredient: cheddar or Monterey Jack cheese

Chile Rellenos

While I joke about the husband not cooking, he does make one dish (granted, he only makes it about once a decade, but still): Chile Rellenos. They are a favorite of his — he judges the quality of Mexican restaurants based on their rellenos — and somehow, someway, he taught himself to make this dish.

He also once won a chile relleno cook-off, but that’s another story for another day.

Making chile rellenos gluten-free is amazingly easy. Making chile rellenos is also pretty easy (though a bit messy). Eating them? Easiest of all.

The recipe below is for what we now know as traditional chile rellenos. The Notes and Meal Suggestions section has ideas for alternate preparations, including an awesome baked relleno.

Quesadillas: Gluten-Free

I admit it: when I went gluten-free, I crossed quesadillas off my list of “love to eats”. I had never, ever seen a quesadilla that didn’t have a wheat flour tortilla involved. Somehow, the whole package — tortillas, cheese, seasonings — seemed like a match made in heaven.

Then I caught myself staring at a package of corn tortillas I had left over from another meal. And I wondered about using corn tortillas in quesadillas. I wondered some more. I plotted my course, and did a little research. Which confirmed what I suspected: corn quesadillas are easy and so tasty.

(Think about it: corn tortillas are generally more flavorful than wheat tortillas, so, of course, they’d make a more delicious quesadilla).

The only trick you need to remember for making these quesadillas is to lightly brush or spray oil onto the quesadilla to help it cook up crisp.