Red Meat Allergy Friendly Gluten Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Gluten Free Chicken Quesadillas

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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 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 note
Some 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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