Gluten-Free Chicken Quesadillas with Green Chili Salsa
Golden, crisp quesadillas hold browned chicken, sweet peppers and melted Jack, with tangy tomatillo salsa for dipping.
Fits Celiac, Pregnancy, High blood pressure and 1 more diet
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 160 g boneless skinless chicken thigh, cut into thin strips
- 2 gluten-free corn tortillas
- ½ red bell pepper, thinly sliced
- 45 g Monterey Jack cheese, shredded
- 1.5 tbsp olive oil
- ¼ cup fresh cilantro, leaves and tender stems
- 1 green chili, seeded and finely chopped
- 2 tomatillo, husked and quartered
- ½ lime, juiced
- ¼ yellow onion, thinly sliced
- ½ tsp salt
- 1 tsp honey
Method
- Season chicken with salt; sear in hot oil until deeply browned.
- Add pepper and onion; cook until tender and chicken reaches 165°F.8 min timer
- Blend tomatillos, cilantro, chili, lime and honey into chunky salsa.
- Fill tortillas with chicken, vegetables and cheese; fold into quesadillas.
- Cook quesadillas in the hot pan until crisp and cheese melts.4 min timer
- Serve hot with green chili salsa for dipping.
Why it works
- Celiac disease: Gluten-free corn tortillas and no wheat-based sauces keep these quesadillas free of hidden 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: Pregnancy recipes, High blood pressure recipes, Gluten-free recipes, One pan recipes, Quick recipes, Gluten-free Mexican recipes.