Red Meat Allergy Friendly Gluten Free Chicken Verde Quesadillas
About FigFig 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
See allKroger Uncooked Boneless Skinless Chicken Breast
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast FilletsSimple 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
- 2 cups chicken broth
- ½ tsp salt
For the verde sauce
- 8 oz tomatillos, husked and quartered (about 5–6 medium)
- 1 can (4 oz) diced green chiles, drained
- 3 scallions, green tops only, roughly chopped
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- ½ tsp ground cumin
- ¼ tsp salt
For the quesadillas
- 4 gluten free tortillas (8-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp olive oil, divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and pour in the chicken broth. Add 1/2 tsp salt and bring to a gentle simmer over medium heat. Cook, partially covered, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer, about 15–18 minutes.
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks. Discard the poaching broth or reserve for another use.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!