GLUTEN FREE CHICKEN QUESADILLAS - SUPER STUFFED!

These gluten free chicken quesadillas are super stuffed with chicken, cheese, and tons of flavor! Five seasonings and lots of veggies make these a mouthwatering crowd-pleaser. They make the perfect gluten free appetizer, game-day snack, or casual (but filling) dinner. I always double the recipe so that I can have some leftovers tomorrow – I just reheat them easily in the toaster oven! 

Makes: 12-16 gluten free quesadillas (depending on how stuffed you want them!) 
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SHOW ME HOW...

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WALK ME THROUGH IT...

STEP 1
Prepare seasoning: Set out a small bowl. To it, add the cumin, salt, black pepper, chili powder, and garlic powder. 
STEP 2
Stir, and set by your stove for later.  
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STEP 3
Dice the green onions.
STEP 4
Set out a small bowl for all chopped vegetables.
STEP 5
Dice white onion. Add to bowl.
STEP 6
Finely chop cilantro. Add to bowl.
STEP 7
Dice tomatoes. Add to bowl.
STEP 8
Stir together and set by your stove.
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STEP 9
Wash chicken and trim. Cut each chicken breast into small nugget-sized pieces for easy cooking. 
STEP 10
To a frying pan, add a drizzle of oil. Set temperature to medium.
STEP 11
Add chicken.
STEP 12
Cook chicken pieces in oil over medium heat. When fully cooked, drain excess oil.
STEP 13
Remove chicken from pan, transfer to cutting board.
STEP 14
Dice the chicken.
STEP 15
Transfer back to frying pan.
STEP 16
Add in tomato mixture.
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STEP 17
Add in seasoning mix.
STEP 18
Add hot jalapenos and mild chiles.
STEP 19
 Stir. Reduce temperature to low just to keep chicken mixture warm while you're making the quesadillas.
STEP 20
Set out griddle or large frying pan. Temperature should be at a little less than medium heat.
STEP 21
Add a small amount of butter, just enough to coat the bottom of the pan.
STEP 22
​Lay down a few tortillas (whatever will fit in your pan). It’s ok if they overlap just a little, as you will only be filling half of the tortilla. 
STEP 23
Cook until lightly golden underneath or until you see them start to bubble. Flip tortillas over.
STEP 24
Add cheese to half of each tortilla. Be careful not to let cheese spill over edge of tortilla onto griddle.
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STEP 25
Spoon some chicken mixture on top of the cheese.
STEP 26
Add a little bit more cheese on top of the chicken mixture.
STEP 27
Using a spatula, fold tortilla in half, like a taco. 
STEP 28
Cook until underside is lightly golden. Using spatula, flip quesadilla over (flip toward folded edge). Cook until lightly golden on bottom.
STEP 29
Remove quesadillas with spatula, onto cutting board, and let sit for a couple of minutes before cutting.
STEP 30
Slice in half. Move to serving platter.

YAY...TIME TO EAT!

Serve your Super-Stuffed Gluten Free Quesadillas hot, with salsa, guacamole, and sour cream. Enjoy!
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THE RECIPE
​GLUTEN FREE CHICKEN QUESADILLAS

Ingredients

Filling:
2 large Roma tomatoes (3 if small)
1/4 cup white onion, diced
1/4 cup green onion, diced
1/4 cup fresh cilantro
1 boneless skinless chicken breast
1/4 cup mild diced green chiles
1 Tbsp. diced hot jalapeno
 
Seasoning Mix:
3/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
 
3/4 tsp. chili powder
3/4 tsp. garlic powder
 
Other:
6-8 gluten free corn tortillas (king size) 6 ½-in round
2 ½-3 cups Monterey Jack cheese, shredded

Directions

 GETTING READY
  1. Wash tomatoes, green onion, and cilantro. Pat dry.
  2. Prepare seasoning mix: Set out a small bowl. To it, add the cumin, salt, black pepper, chili powder, and garlic powder. Stir, and set by your stove for later.
  3. Dice tomatoes, white onion, green onion, and cilantro. Stir together in a small bowl. Set by stove for later.
  4. Wash chicken and trim. Cut each chicken breast into small nugget-sized pieces for easy cooking.
 
LET’S GET STARTED
  1. In a medium-sized frying pan, over medium heat, cook chicken in a little bit of oil. When fully cooked, drain excess oil.
  2. Remove chicken from pan, transfer to cutting board, and dice.
  3. Return chicken to pan.
  4. Add in seasoning mix, mild diced green chiles, and diced jalapeno. Stir and cook until heated through. Reduce heat to low to keep warm as quesadillas are being made.
  5. Heat a flat griddle (or large frying pan) over medium heat or a little less than medium.
  6. Add a small amount of butter, just enough to coat the bottom of the pan.
  7. Lay down a few tortillas (whatever will fit in your pan). It’s ok if they overlap just a little, as you will only be filling half of the tortilla.
  8. Cook until lightly golden underneath or until you see them start to bubble. Flip tortillas over.
  9. Add cheese to half of each tortilla. Be careful not to let cheese spill over edge of tortilla onto griddle, as this will cause cheese to burn around edges of quesadilla.
  10. Spoon some chicken mixture on top of the cheese.
  11. Add a little bit more cheese on top of the chicken mixture.
  12. Using a spatula, fold tortilla in half, like a taco.
  13. Cook until underside is lightly golden.
  14. Using spatula, flip quesadillas over (flip toward folded edge).
  15. Cook until lightly golden on bottom.
  16. Remove quesadillas from pan with spatula, and place on cutting board. Wait a couple of minutes, then slice each quesadilla in half, using sharp knife. 
  17. Serve hot with your favorite dipping condiments like guacamole, salsa, or sour cream.
Tip:  Any extras can be warmed up in a toaster oven the next day for a quick, easy snack! 

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