Gluten Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

Juicy, spice-rubbed chicken gets seared until golden, then sliced into bite-sized pieces that soak up all that smoky, chili-cumin flavor. Sweet sautéed onion and red bell pepper add a soft, caramelized contrast, while a blend of melty cheddar and Monterey Jack pulls everything together into that irresistible pull-apart pull you want from a good quesadilla. Everything gets folded, pressed in a hot skillet until crisp and golden on both sides, then sliced into wedges perfect for dunking in sour cream, salsa, or guacamole. It's a fast, satisfying dinner with real texture contrast — crackly on the outside, gooey and savory inside. This one fits neatly into a gluten free spread, making it an easy weeknight staple you can lean on again and again.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the filling

1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced

For the quesadillas

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
guacamole, for serving (optional)

Instructions

1
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry with paper towels and rub the spice mixture evenly over both sides.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice or shred into bite-sized pieces.

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