Pescatarian Gluten Free Chicken Quesadillas
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
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.
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