As a part of my work with the Udi’s Gluten Free Community, I try to serve as your go to source about Udi’s Gluten Free new products. One new offering that got me really excited was their new gluten free plain tortillas. One of the foods I really missed when I first started eating gluten free were tortillas. (Since I was eating corn free for a while, I couldn’t eat those either!) I’m sure many of you – especially those with gluten free kids – feel the same way since tortillas are something many of us eat regularly. I couldn’t image having any sort of Mexican style dishes from quesadillas to taco night without them!
About Udi’s Gluten Free Plain Tortillas
Udi’s Gluten Free’s tortillas come in two sizes – small and large. Also, you may have to search in the refrigerator or freezer section of your store to find them, as they need to be refrigerated. I learned the hard way and had them out on the counter for a week when they started getting moldy.
As far as taste and texture goes, I like them a little better than the brown rice tortillas I usually purchase. They’re less chewy, especially if I cook them in the microwave for 10 seconds before making a wrap with them. Unfortunately, the tortillas are a bit fragile and tear easily, but this is true of other gluten free tortillas I’ve tried. So make sure to store them perfectly flat in the refrigerator. If you don’t, they’ll tear in the package.
The reason I gave you that warning because I didn’t store them flat, and had a package of broken tortillas that were useless for making breakfast egg wraps or hummus and arugula rollups. So I decided to make lemonade with lemons, or in this case, nachos with torn Udi’s Gluten Free tortillas!
Quick and Easy Gluten Free Nachos
- cooking spray
- 3 large or 5 small Udi’s Gluten Free Plain Tortillas, torn into bite sized pieces (or enough to line your oven safe dish)
- Your favorite healthy nacho toppings – low fat Mexican style grated cheese, chunks of queso fresco, salsa, olives, leftover fajita beef, chicken or pepper stir fry, diced onions and tomatoes, no fat refried beans, etc. Get creative!
- Preheat oven to 425 degrees F.
- Spray an oven save dish with cooking spray. (I used a glass pie plate.)
- Line dish with torn pieces of Udi’s Gluten Free Plain Tortillas.
- Place dish on highest rack of the oven and cook for 10 minutes until the tortilla pieces start to get a little bit brown and crispy.
- Remove dish from oven. Cover tortilla with your favorite nacho toppings.
- Place dish back in oven for 10 minutes or until cheese is melted and toppings are heated through.
- Serve and enjoy!
- Serving size: varies