Gluten Free Pickled Jalapeño Chicken Quesadillas with Cilantro Slaw

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Pickled Jalapeño Chicken Quesadillas with Cilantro Slaw

Smoky, cumin-spiced chicken gets seared until deeply golden, then rests and shreds into juicy, tender bites that soak up all that flavor. Melty Monterey Jack and bright, tangy pickled jalapeños fold right in, griddled until the outside turns crisp and blistered and the cheese goes fully gooey. Alongside, a quick cilantro-lime slaw brings a crunchy, citrusy contrast that cuts through the richness in every bite. It's the kind of weeknight dinner that comes together fast but still feels like something worth savoring, especially with a dollop of sour cream and a squeeze of lime on top. This one's a great pick for a gluten free dinner rotation, no flavor or crunch left behind.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts or thighs
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 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup red cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
½ tsp honey
¼ tsp salt

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups monterey jack cheese, shredded
⅓ cup pickled jalapeños, drained and sliced
1 tbsp neutral oil or butter, for the pan

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the chicken dry and season all over with the cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer.

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