Gluten Free Chicken Quesadillas (Edit recipe)

For the Chicken

1. Prepare the spice rub by combining salt, pepper, garlic powder, cumin, and cayenne.
2. Place the chicken breasts on a parchment-lined sheet tray and apply the dry rub, ensuring each piece is evenly coated.
3. Bake at 400 degrees until the internal temperature of the chicken reaches 165°F.
4. Allow the chicken to cool, then slice it thinly into long strips. Tip: For juicier chicken, let it rest before slicing to avoid juices running out, resulting in drier meat.

For the Quesadilla

1. Preheat a large non-stick frying pan over medium-low heat.
2. Lay one wrap directly onto the pan and evenly distribute cheese, beans, scallions, and sliced chicken.
3. Place the second wrap on top. Periodically check the bottom wrap to prevent burning; it should turn golden and brown.
4. Once the bottom wrap is crispy, place a large plate over the pan with the quesadilla. Gently press down, ensuring no space remains between the pan and the plate. Invert the pan, so the top wrap is now on the plate with its golden side facing up.
5. Carefully transfer the quesadilla back to the pan, keeping the already-golden side facing up. Continue cooking until the second side is golden brown and all the cheese is melted and gooey.
6. Let it cool briefly, then cut it into 6 slices.
7. Garnish with salsa, sour cream, guacamole and sliced jalapeños if desired. Enjoy!!