Gluten Free Chicken Quesadillas
Chicken quesadillas rank high on my list of comfort foods! This recipe draws inspiration from a beloved Ocean City, New Jersey restaurant. My rendition combines the goodness of a cheesy quesadilla with the satisfying flavors of cheesy nachos. Featuring black beans, scallions, an abundance of cheese, and seasoned chicken for an added protein punch, it's the best of both worlds! For a gluten free twist, opt for your preferred brand of gluten free tortillas. However, this versatile recipe can be enjoyed with nearly any type of wrap, including traditional flour ones!
10 minutes
50 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 2322 |
| Fat: | 142 g |
| Carbohydrates: | 77 g |
| Protein: | 183 g |
| Cholesterol: | 583 g |
| Sodium: | 4585 mg |
| Fiber: | 34 g |
| Sugars: | 12 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
For the Chicken
- 1 lb1 lb1 lb Chicken Breast, thinly sliced
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1.5 tsp1.5 tsp1.5 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper, optional
For the Quesadilla
- 2 whole2 whole2 whole BFree Gluten Free Wrap
- 1 cup1 cup1 cup Organic Valley Shredded Mexican Cheese Blend, Mexican blend or Colby Jack
- 0.25 cup0.25 cup0.25 cup Black Beans, drained and rinsed
- 1 bunch1 bunch1 bunch Green Onion (Scallion), chopped
Optional Garnishes
- 1 whole1 whole1 whole Jalapeño, optional for garnish, seeds removed
- 0.25 cup0.25 cup0.25 cup Salsa, optional for garnish
- 0.25 cup0.25 cup0.25 cup Sour Cream, optional for garnish
- 0.25 cup0.25 cup0.25 cup Guacamole, optional for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Chicken
- Prepare the spice rub by combining salt, pepper, garlic powder, cumin, and cayenne.
- Place the chicken breasts on a parchment-lined sheet tray and apply the dry rub, ensuring each piece is evenly coated.
- Bake at 400 degrees until the internal temperature of the chicken reaches 165°F.
- 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
- Preheat a large non-stick frying pan over medium-low heat.
- Lay one wrap directly onto the pan and evenly distribute cheese, beans, scallions, and sliced chicken.
- Place the second wrap on top. Periodically check the bottom wrap to prevent burning; it should turn golden and brown.
- 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.
- 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.
- Let it cool briefly, then cut it into 6 slices.
- Garnish with salsa, sour cream, guacamole and sliced jalapeños if desired. Enjoy!!
Notes
For a time-saving option, you can use pre-cooked chicken from a meal prep or grab a rotisserie chicken for quicker preparation. Just toss it with the seasoning blend for added flavor. If you prefer a meatless quesadilla, you can skip the chicken altogether. You can also use whatever favorite cheese blend you enjoy and buy it pre-shredded or shred it yourself!
Add a Note
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