Gluten-Free Chicken Cheese Quesadilla

Elevate your taco night with these irresistible Gluten-Free Chicken Cheese Quesadillas! Packed with bold flavors and easy-to-make magic, this recipe takes juicy, seasoned chicken breast paired with sautéed bell peppers and onions, all layered between melted cheddar and mozzarella cheeses on perfectly crisp gluten-free tortillas. A blend of spices like cumin, paprika, and garlic powder infuses each bite with a smoky, savory kick, while fresh cilantro adds a refreshing herbal note. Quick to prepare in under 45 minutes, these quesadillas are perfect for a busy weeknight dinner or a fun party appetizer. Serve them hot with creamy sour cream and zesty salsa on the side for a crowd-pleasing gluten-free meal that's bursting with Tex-Mex goodness!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chicken strips to the skillet. Sprinkle with cumin powder, paprika, garlic powder, salt, and black pepper.

Step 4

Cook the chicken strips for about 8-10 minutes until they are golden brown and cooked through. Remove from the skillet and set aside.

Step 5

In the same skillet, add the diced green bell pepper and onion. Sauté for about 5 minutes until soft and translucent.

Step 6

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.

Step 7

Distribute the cooked chicken, sautéed peppers, and onions evenly over the cheese.

Step 8

Sprinkle chopped cilantro over the top.

Step 9

Fold the tortillas in half to form a half-moon shape.

Step 10

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.

Step 11

Repeat with the remaining quesadilla.

Step 12

Remove from the skillet and let cool slightly before slicing into wedges.

Step 13

Serve the quesadillas with sour cream and salsa on the side.

Nutrition Facts

Serving size	(1560.7g)

Amount per serving	% Daily Value*
Calories	3108.6

Total Fat 174.1g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 765.5mg	0%
Sodium 6660.2mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 17.5g	0%
Total Sugars 24.6g
Protein 243.8g	0%

Vitamin D 22.7IU	0%
Calcium 2915.4mg	0%
Iron 13.0mg	0%
Potassium 2302.7mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 31.2%

Carbs: 18.8%