Gluten-Free Chicken Quesadillas
Get ready to savor the ultimate gluten-free chicken quesadillas—a delicious, crowd-pleasing recipe that's perfect for a quick weeknight dinner or a snack to share. Featuring tender, spiced chicken breast, caramelized bell peppers, and onions folded between layers of gooey cheddar and mozzarella cheese, these quesadillas deliver bold flavors in every bite. The use of gluten-free tortillas makes this dish accessible for anyone avoiding gluten without sacrificing texture or taste. Ready in just 40 minutes, these quesadillas turn crispy and golden on the skillet while staying melty and satisfying inside. Serve with tangy sour cream, fresh salsa, and a sprinkle of cilantro for the ultimate Tex-Mex experience that's naturally gluten-free!
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Fresh cilantro (optional)
Instructions
Begin by slicing the chicken breast into thin strips and season them with salt, black pepper, garlic powder, and cumin.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken strips and cook for about 5-7 minutes until cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
Dice the red and green bell peppers and the onion. In the same skillet, add another tablespoon of olive oil and sauté the diced onions and peppers until they are soft and slightly caramelized, about 5 minutes.
On a clean work surface, lay out the gluten-free tortillas. For each quesadilla, sprinkle a mix of cheddar and mozzarella cheese on one half of the tortilla, then add a portion of cooked chicken strips and sautéed vegetables. Top with a bit more cheese and fold the tortilla over to form a half-moon shape.
Wipe the skillet clean and lightly oil it, then heat over medium heat. Cook each quesadilla for about 2-3 minutes on each side or until the tortillas are golden brown and the cheese is fully melted inside.
Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Slice into wedges and serve with sour cream, salsa, and fresh cilantro if desired.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 6664 mg | 290% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 32.8 g | ||
| Protein | 246.0 g | 492% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2933 mg | 226% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2703 mg | 58% | |
*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.
