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Gluten Free Chicken Quesadilla
Prep time
Cook time
Total time
Gluten Free Chicken Quesadilla
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 pounds chicken tenders or thighs, cut into bite pieces
- Mission Tortillas - gluten free
- 8 oz Mexican Blend Shredded Cheese
- 1 ripe avocado, sliced
- 1 small sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 teaspoon dried oregano
- 1 teaspoon Badia Ground Cumin - gluten free
- ½ teaspoon Ground Chili Pepper - gluten free
- kosher salt
- black pepper
- olive oil
Instructions
- Season chicken with salt, pepper, cumin, chili powder and oregano.
- Heat a large cast iron pan to medium high heat. Add a tablespoon olive oil and saute onions and bell peppers about 5 minutes then season with salt and pepper. Transfer to a plate. Add a splash of olive oil on the same pan. Cook the chicken for few minutes until done then combine with the onions.
- Clean the pan and return to medium to low heat. Place 1 tortilla at the center and top with shredded cheese, chicken and onion mixture, slices of avocado, green onion and more cheese. Top with another tortilla. Flip the quesadilla using a wide spatula. Heat for about 1 to 2 minute only. The tortilla burn very quickly.
- Cut into wedges before serving. Yum!
Notes
Serve with sour cream (optional)
You might need more cheese.
You might need more cheese.
