Gluten-Free Chicken Cheese Quesadilla
Indulge in the irresistible flavors of this Gluten-Free Chicken Cheese Quesadilla, a perfect blend of savory spices, melted cheeses, and vibrant vegetables wrapped in golden, crispy gluten-free tortillas. Packed with tender, perfectly seasoned chicken breast sautéed with cumin, paprika, and garlic powder, alongside caramelized green bell peppers and onions, this dish is a quick and satisfying meal suitable for gluten-sensitive eaters. Each quesadilla is layered with a rich combination of cheddar and mozzarella cheeses, accented by fresh cilantro, and served with creamy sour cream and zesty salsa for the ultimate crowd-pleasing pairing. With only 20 minutes of prep and 25 minutes of cooking, this recipe delivers restaurant-quality flavor in the comfort of your own kitchen! Perfect for busy weeknights, game day gatherings, or even a quick lunch, these quesadillas are sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Begin by slicing the chicken breast into thin strips.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chicken strips to the skillet. Sprinkle with cumin powder, paprika, garlic powder, salt, and black pepper.
Cook the chicken strips for about 8-10 minutes until they are golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the diced green bell pepper and onion. Sauté for about 5 minutes until soft and translucent.
Assemble the quesadillas: place two gluten-free tortillas on a flat surface. On one half of each tortilla, evenly sprinkle a mixture of shredded cheddar and mozzarella cheeses.
Distribute the cooked chicken, sautéed peppers, and onions evenly over the cheese.
Sprinkle chopped cilantro over the top.
Fold the tortillas in half to form a half-moon shape.
Heat a clean skillet over medium heat. Place a quesadilla in the skillet and cook for 3-4 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy.
Repeat with the remaining quesadilla.
Remove from the skillet and let cool slightly before slicing into wedges.
Serve the quesadillas with sour cream and salsa on the side.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 580 mg | 12% | |
*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.
