Brazil Nut Free Oregano Chicken Quesadillas
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
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- 1 tbsp garlic-infused oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 4 scallions, green tops only, thinly sliced
- ½ cup roasted red peppers, drained and sliced
- 2 cups shredded cheddar cheese
For the quesadillas
- 4 gluten free tortillas (8-inch)
- 1 tbsp garlic-infused oil, for the pan
For serving
- ½ cup lactose-free sour cream (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the cumin, smoked paprika, dried oregano, salt, and black pepper. Rub the spice mixture evenly over both sides of each breast.
- 2
Heat 1 tbsp garlic-infused oil in a large 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 from the pan. 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 slice or shred into thin strips.
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