Gf Chicken Quesadillas
Savor the ultimate gluten-free comfort food with these irresistible GF Chicken Quesadillas! Packed with tender, seasoned shredded chicken, vibrant bell peppers, diced onions, and melty Mexican blend cheese, all tucked into crispy golden gluten-free tortillas, this recipe is perfect for an easy weeknight meal or a crowd-pleasing snack. Flavored with a zesty blend of cumin and chili powder, these quesadillas deliver a satisfying burst of Tex-Mex flair, and they come together in just 25 minutes! Customize with fresh cilantro, and serve alongside salsa and sour cream for a restaurant-worthy dish from the comfort of your kitchen. A must-try for anyone seeking quick gluten-free dinner ideas!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 4 pieces Gluten-free tortillas
- 2 cups Shredded Mexican blend cheese
- 1 medium Bell pepper, diced
- 1 small Onion, diced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- to taste Salsa (optional, for serving)
- to taste Sour cream (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Add the diced bell pepper and onion to the skillet. Sauté for 3-5 minutes, or until softened.
In a bowl, combine the shredded chicken, cooked bell pepper and onion, ground cumin, chili powder, salt, and black pepper. Mix well to ensure the chicken is evenly seasoned.
Heat a large nonstick skillet or griddle over medium heat. Add the remaining 1 tablespoon of olive oil.
Place one gluten-free tortilla in the skillet. Evenly sprinkle 1/4 of the shredded cheese over half of the tortilla.
Spoon a generous portion of the chicken mixture over the cheese layer, spreading it out evenly.
Sprinkle an additional 1/4 of the cheese over the chicken, then fold the other half of the tortilla over to create a half-moon shape.
Cook for 2-3 minutes on one side, pressing gently with a spatula, until the tortilla is golden brown and the cheese starts to melt.
Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden brown and the cheese is fully melted.
Repeat with the remaining tortillas, chicken mixture, and cheese.
Cut each quesadilla into wedges and garnish with chopped cilantro, if desired.
Serve warm with salsa and sour cream on the side.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.5 g | ||
| Protein | 208.2 g | 416% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1900 mg | 146% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
