Gluten Free Chicken Quesadillas

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I absolutely LOVE these Chicken Quesadillas! The crispy tortilla wraps paired with the spicy chicken, veggies and cheese really give these Quesadillas an authentic Mexican taste! And, they are surprisingly easy to prepare and oh so delicious 🙂
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Dish
Cuisine Mexican
Servings 6 People

Ingredients
  

The Quesadilla:

  • 3-4 Large Boneless, Skinless Chicken Breasts Cut into bite-size pieces
  • 2-3 Tbsp Olive Oil
  • 2-3 Tbsp Gluten Free Taco Seasoning I use McCormick Gluten Free Taco Seasoning Mix or make my own
  • 1 Large Onion, diced
  • 3 Large Bell Peppers, seeded & diced I use whatever peppers I have on hand
  • 1-2 Tbsp Fresh Lime Juice Freshly squeezed over the top of Chicken and Veggies
  • 1-2 pinches Freshly Ground Pepper
  • 3-4 Cups Shredded Cheese Monterey Jack & Cheddar combination is wonderful
  • 12 Gluten Free Tortilla Wraps I use "Mission" brand
  • 10-12 Tbsp Salted Butter I usually use softened butter and spread desired amount on one side of each Tortilla Shell for frying

Toppings:

  • Sour Cream I use Lite
  • Pico de Gallo This is wonderful either by itself or mixed with Ranch Dressing for dipping
  • Ranch Dressing either store-bought or homemade (see recipe below in the Notes
  • Shredded Cheese any variety
  • Fresh Cilantro, chopped or Parsley

Instructions
 

  • Gather the ingredients.
  • In a large skillet, heat about 1-1 1/2 Tbsp Olive Oil over medium heat.
  • Add the Chicken pieces, Taco Seasoning and Ground Pepper to the skillet, gently stirring/tossing until chicken is well-coated with the seasonings. Cook until chicken is done (about 5-8 minutes). Remove chicken from the skillet with a slotted spoon/spatula, placing it into a bowl to rest. Set aside.
  • In the same skillet, lower the temperature to medium-low and add another 1 -1 1/2 Tbsp Olive OIl and the diced Onion and Peppers. Cook for about 3 minutes, stirring often.
  • Once the veggies are done, reduce temperature to low and add the cooked chicken. Stir to mix well. Add the Fresh Lime Juice at this step.
  • In a separate skillet, melt about 1/2 Tbsp Butter over medium-low heat and place one Tortilla Wrap/Shell in the skillet.
  • Next, start building the Quesadillas by sprinkling some shredded cheese to cover the shell; then add some of the chicken & veggie mixture; then place more shredded cheese on top of the chicken/veggies; top with a second tortilla shell.
  • Once the bottom tortilla is starting to get crispy and golden brown, lift the Quesadilla using a large spatula, and drop another 1/2 tbsp of butter into the pan. Now, carefully flip the Quesadilla onto the other side and cook until crispy and golden. Repeat these steps with the remaining tortillas and chicken mixture.
  • Cut each Quesadilla into quarters and serve with a fresh salad and an assortment of the toppings.
  • Enjoy!

Notes

This recipe can easily be cut in half or doubled, depending on the desired amount.
Fresh Homemade Ranch Recipe: https://smallthymecook.com/recipe/homemade-ranch-dressing-dip/