Looking for a gluten-free meal that’s bursting with flavor? These Gluten-Free Chicken Quesadillas are a winner every time! Easy to make and so delicious.
HOW DO I MAKE MY CHICKEN QUESADILLAS?
1. Season the chicken with salt, pepper, cumin, chili powder and oregano.
2. Then heat a large cast iron pan to medium-high heat.
3. Add a tablespoon of olive oil and saute onions and bell peppers for about 5 minutes then season with salt and pepper.
4. Transfer to a plate.
5. Add a splash of olive oil to the same pan.
6. Cook the chicken for a few minutes until done then combine with the onions.
7. Clean the pan and reduce to medium to low heat.
8. Place 1 tortilla at the center and top with shredded cheese, chicken and onion mixture, slices of avocado, green onion and more cheese.
9. Top with another tortilla. Flip the quesadilla using a wide spatula.
10. Heat for about 1 to 2 minutes only.
11. The tortilla burns very quickly.
12. Cut into wedges before serving. Yum!
Gluten-Free Chicken Quesadillas Ingredients
Ingredients:
- 2 pounds chicken tenders, cut into bite pieces
- Mission Tortillas – gluten-free
- 8 oz or more 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 McCormick or you can use Badia Ground Chili Pepper – gluten-free
- kosher salt
- black pepper
- olive oil
Instructions:
- Season the chicken with salt, pepper, cumin, chili powder and oregano.
- Then heat a large cast iron pan to medium-high heat.
- Add a tablespoon of olive oil and saute onions and bell peppers for about 5 minutes then season with salt and pepper.
- Transfer to a plate.
- Add a splash of olive oil to the same pan.
- Cook the chicken for a few minutes until done then combine with the onions.
- Clean the pan and reduce 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 minutes only.
- The tortilla burns very quickly.
- Cut into wedges before serving. Yum!
Gluten-Free Chicken Quesadillas Recipe
Looking for a gluten-free meal that's bursting with flavor? These Gluten-Free Chicken Quesadillas are a winner every time!
Ingredients
- 2 pounds chicken tenders, cut into bite pieces
- Mission Tortillas - gluten-free
- 8 oz or more 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 McCormick or you can use Badia Ground Chili Pepper - gluten-free
- kosher salt
- black pepper
- olive oil
Instructions
- Season the chicken with salt, pepper, cumin, chili powder and oregano.
- Then heat a large cast iron pan to medium-high heat.
- Add a tablespoon of olive oil and saute onions and bell peppers for about 5 minutes then season with salt and pepper.
- Transfer to a plate.
- Add a splash of olive oil to the same pan.
- Cook the chicken for a few minutes until done then combine with the onions.
- Clean the pan and reduce 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 minutes only.
- The tortilla burns very quickly.
- Cut into wedges before serving. Yum!
Notes
The recipe makes 4 servings
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