Nickel Allergy Friendly Gluten Free Mini Quesadillas

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Gluten Free Mini Quesadillas

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 breast, thinly sliced
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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)
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

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