Gluten-Free Chipotle Chicken Quesadilla
Spice up your taco night with these irresistibly smoky and melty **Gluten-Free Chipotle Chicken Quesadillas**! Featuring tender strips of chicken marinated in bold chipotle peppers in adobo sauce, zesty lime juice, and aromatic garlic, these quesadillas deliver a flavor-packed punch. Sandwiched between golden, gluten-free tortillas are layers of gooey cheddar and Monterey Jack cheeses, complemented by fresh green onions and chopped cilantro for a vibrant finish. Perfectly crisped on the skillet and ready in just 35 minutes, this easy, gluten-free twist on a Mexican classic is perfect for weeknight dinners or a crowd-pleasing appetizer. Serve with salsa or guacamole for a complete, crave-worthy experience! Keywords: gluten-free, chipotle chicken, quesadilla recipe, quick dinner, Mexican-inspired, weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Gluten-Free Tortillas
- 1 pound Chicken Breast
- 2 tablespoons Chipotle Peppers in Adobo Sauce
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 2 tablespoons Lime Juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1.5 cups Cheddar Cheese, shredded
- 1.5 cups Monterey Jack Cheese, shredded
- 2 stalks Green Onions, sliced
- 0.25 cup Cilantro, chopped
Instructions
Begin by cutting the chicken breast into thin strips.
In a medium bowl, combine the chipotle peppers in adobo sauce, 1 tablespoon of olive oil, minced garlic, lime juice, salt, and black pepper.
Add the chicken strips to the marinade and toss to coat evenly. Let marinate for at least 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet and cook for about 7-10 minutes, or until cooked through and slightly charred. Remove from heat.
Preheat a clean skillet or griddle over medium heat.
To assemble the quesadillas, place a gluten-free tortilla on a flat surface. Sprinkle a quarter of the cheese mixture (cheddar and Monterey Jack) evenly over one half of the tortilla.
Top with a quarter of the cooked chicken strips, some sliced green onions, and chopped cilantro.
Fold the tortilla over to cover the fillings, creating a half-moon shape. Press gently to secure.
Place the assembled quesadilla on the preheated skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Repeat the assembly and cooking steps with the remaining tortillas and fillings.
Once all quesadillas are cooked, cut each into three wedges, and serve warm with a side of salsa or guacamole if desired.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 7.5 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2699 mg | 208% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
