• 1 recipe won ton wrappers from Gluten Free On A Shoestring, using Better Batter All-Purpose Flour (plan ahead: a special ingredient needed: Expandex modified tapioca starch)
  • extra flour for rolling
  • 1 c Finely shredded colby jack cheese
  • Quesadilla fillings: 1 total cup: cooked and diced chicken, salsa, black beans, refried beans, scallions
  • Cooking spray


Prepare the dough. Using the recipe and directions as described on Gluten Free On A Shoestring’s website (linked above), prepare the dough using a stand mixer. Be sure to let the dough rest at least 10 minutes. This dough is very easy to work with as long as you have properly measured out your ingredients and have extra Better Batter flour on hand for rolling. After the resting period, cut the dough in half and roll it out to a maximum of 1/8-inch. The thinner the better as long as you don’t don’t break it when you stretch/roll it. Continue to sparingly sprinkle flour so the dough doesn’t stick to your rolling pin or bench. Use a small dinner plate or dessert-sized plate as a template for circles. I ended up cutting my dough into approximately 8-inch circles, gently re-rolling scraps once. I was able to get 6-7 circles from the full recipe. Cook. Preheat a nonstick skillet over medium-high heat. Lightly spray with cooking spray and add one wonton circle to the pan. Fill one half of the with quesadilla filling items of your choice then fold over the top to make a semi-circle. (You could also just do two full wonton circles but I find it easier to flip over when it's smaller.) Repeat with second wonton dough so you will have two semicircles cooking at the same time in the pan. Cook, turning often, 3-5 minutes on each side or until spotty brown and crisp. Remove from heat and transfer to a cutting board and slice into wedges. Repeat with remaining wontons. Enjoy! Make ahead! The won ton recipe can be made ahead. Roll out the dough, cut into circles, and wrap well to freeze. Thaw and let come to room temperature before adding the filling and pan-frying. Adapted from Gluten Free On A Shoestring and Tablespoon