Gluten Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

Crispy, cheesy, and packed with smoky spiced chicken, this is the kind of weeknight dinner that satisfies a serious craving without any compromise. The key swap is simple — certified gluten free tortillas take the place of standard flour ones, so the whole dish stays safe from the ground up. Chicken breasts get rubbed with chili powder, cumin, and smoked paprika before being seared to golden perfection, then shredded and layered with sautéed red bell pepper, onion, and a generous handful of melted Mexican blend cheese. Each quesadilla is folded and pan-fried until the outside is shatteringly crisp and the inside is gooey and irresistible. One of the trickiest parts of eating wheat-free at Mexican-inspired restaurants is the constant uncertainty around tortillas and shared fryers — making these at home puts you fully in control. This recipe makes four servings, so it's just as good for a family dinner as it is for meal-prepping a few lunches. Finish with sour cream, salsa, and fresh cilantro, and honestly, nobody is going to miss a thing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the filling

1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 tbsp olive oil
2 cups shredded mexican blend cheese

For assembly

4 gluten free tortillas (8-inch)
1 tbsp olive oil, divided (for cooking quesadillas)

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
fresh cilantro, for serving (optional)

Instructions

1
In a small bowl, combine the chili powder, cumin, smoked paprika, salt, and black pepper. Pat the chicken breasts dry 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. 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 shred or slice thinly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!