Gluten-Free Chicken Quesadillas

Satisfy your Mexican food cravings with these mouthwatering Gluten-Free Chicken Quesadillas, a perfect blend of juicy, seasoned chicken, sautéed veggies, and a gooey mix of cheddar and mozzarella cheese, all tucked inside golden-brown gluten-free tortillas. This easy recipe is ready in just 40 minutes, making it an ideal weeknight dinner or crowd-pleasing appetizer. Packed with vibrant flavors from cumin, garlic, and caramelized bell peppers, these quesadillas deliver bold, restaurant-quality taste without the gluten. Serve with a dollop of sour cream, your favorite salsa, and a sprinkle of fresh cilantro for a customizable, delicious experience. Perfect for anyone seeking a quick, gluten-free twist on a Tex-Mex classic!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Begin by slicing the chicken breast into thin strips and season them with salt, black pepper, garlic powder, and cumin.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Serving size	(1771.4g)

Amount per serving	% Daily Value*
Calories	3177.2

Total Fat 174.5g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 765.5mg	0%
Sodium 6664.5mg	0%
Total Carbohydrate 161.2g	0%
Dietary Fiber 20.5g	0%
Total Sugars 32.8g
Protein 246.0g	0%

Vitamin D 22.7IU	0%
Calcium 2933.1mg	0%
Iron 13.3mg	0%
Potassium 2702.6mg	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: 49.1%

Protein: 30.8%

Carbs: 20.2%