Gluten-Free Chicken Quesadillas with Green Chile Salsa
Crisp corn tortillas hold deeply browned chicken, sweet charred pepper and melting cheese, with a sharp cilantro-chile salsa for dipping.
Fits Celiac, PCOS, Anti-inflammatory and 5 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 150 g boneless skinless chicken thigh, cut into thin strips
- 2 gluten-free corn tortillas
- ½ red bell pepper, thinly sliced
- 55 g pasteurised Monterey Jack, shredded
- 1 tbsp olive oil
- ½ tsp salt
- 10 g fresh cilantro, leaves and tender stems, chopped
- ¼ green chili, seeded and finely chopped
- ½ lime, juiced
- 1 tbsp water
- ¼ red onion, thinly sliced
- 1 tsp olive oil
Method
- Season chicken with salt; sear in hot olive oil until deeply browned.4 min timer
- Add bell pepper; cook until charred at edges and chicken reaches 165°F/74°C.6 min timer
- Blend cilantro, chili, lime, and water into a thick dipping salsa.
- Fill tortillas with chicken, peppers, and cheese; fold and toast in the pan.
- Turn until tortillas are crisp and cheese melts; serve with salsa and onion.4 min timer
Why it works
- Celiac disease: Gluten-free corn tortillas keep these quesadillas free of wheat and gluten.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Diabetes recipes, High blood pressure recipes, Gluten-free recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free Mexican recipes.