High Fructose Corn Syrup Free Gluten Free Mini Quesadillas
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the quesadillas
- 12 small (6-inch) corn tortillas
- 2 cups shredded mexican cheese blend
- ½ cup canned diced green chiles, drained
- 1 tbsp olive oil, for cooking
For serving
- ½ cup salsa
- ½ cup sour cream
- 1 avocado, sliced or mashed (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, chili powder, smoked paprika, salt, and black pepper. Toss the sliced chicken with the spice mixture until evenly coated.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook for 4–5 minutes, turning once, until the chicken is opaque throughout with no pink at the center and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and chop into small pieces.
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