Gluten Free Oregano Chicken Quesadillas

Total time35 min

Prep time15 min

Cook time20 min

Seared chicken breast gets rubbed with cumin, smoked paprika, and oregano, then sliced into juicy strips once it's cooked to a deep golden crust. Tucked into tortillas with sharp cheddar, sweet roasted red peppers, and fresh scallion greens, everything folds into a half-moon and gets pan-crisped until the cheese turns molten and the outside shatters with every bite. The garlic-infused oil brings a savory backbone without any hint of raw garlic bite, and a squeeze of lime at the table wakes the whole thing up. Slice into wedges and serve hot, with a cool dollop of sour cream if you like — this one comes together fast enough for a weeknight but eats like something you'd order out. It's a genuinely satisfying pick for a gluten free dinner rotation, no sacrifice in flavor or crunch.

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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 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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