Gluten-Free Chicken Quesadillas!! Spicy Deliciousness!

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I have been working quite hard at staying gluten-free in my diet and the one day I ate some regular cookies, I had a huge headache.  So am back to gluten-free again.  This recipe is so easy and quick and with a nice fresh salsa is a lovely dinner.  If you are a vegetarian you can change out the chicken to add more beans.   I have added a recipe for a sour cream and cilantro dipping sauce which is delicious with the quesadillas.

Chicken Quesadillas

2 packages corn tortillas (~20 tortillas)

1 cooked chicken, skinned, meat removed and chopped into small pieces

1 red pepper chopped small

1/2 small red onion chopped small

1-2 large jalapeño peppers minced fine

3 tomatoes chopped small

1 can black beans drained and rinsed

1 can corn drained and rinsed

1 tsp of cumin

1 tsp of dried coriander

1 tsp chili powder

1/2 tsp black pepper

1/4 tsp salt

1/4 cup chopped fresh coriander

2 cups of shredded cheddar cheese

1/2 cup cream cheese

juice of 1 lime

Preheat oven to 350 degrees F.  Mix all ingredients (except for the tortillas) together well.  Lay the tortillas out and spread the mixture equally over half the tortillas.  Place the second tortilla on top to form a sandwich.  In a non-stick fry pan preheated over medium heat, place 1 tsp of vegetable oil.  Fry each of the quesadillas until lightly browned on the outside and then place on a parchment paper lined baking sheet.  Once all the quesadillas are fried, place in oven and bake for 10 minutes until cheese is melted.  Cut into quarters and serve with salsa and this sour cream and cilantro dipping sauce.

Sour Cream and Cilantro Dipping Sauce

1 container of sour cream

juice of 1 lime

1 tsp lime zest

1 green onion chopped

1/4 cup chopped fresh cilantro

Salt and pepper to taste

1 tsp sugar

Mix all ingredients together well.  Serve with the quesadillas.  Enjoy.  Cheers, Michele