Chicken Fajita Quesadillas

How about I show you a gluten free quesadilla today with all the fajita fixin’s?

I found Goodbye Gluten large wraps in my grocery store a while ago.  They are right next to the regular tortillas!

Heat the wrap covered in a damp paper towel for a few seconds to warm it and make it easier to work with.

You could make tacos or burritos with this filling too.  Serve these with Fresh Pico de Gallo, sliced avocado, sour cream, and Homemade Yellow Rice.

Chicken Fajita Quesadillas

  • 4-5 ounces chicken, cubed
  • One whole small green pepper, sliced (about 3/4 cup)
  • 1/4 onion, sliced thin
  • 1/2 fresh jalapeno pepper, minced
  • 1 garlic clove, minced
  • 1 1/3 cups shredded cheese (such as 4 Cheese Mexican blend)
  • juice from 1/4 lime
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • pinch of salt
  • 1/2 tablespoon butter (or oil)
  • One 10-inch gluten free tortilla (or any you prefer)

Chop up the green pepper, onion, jalapeno, and garlic.  In a nonstick skillet with a little butter or oil, brown the vegetables, about 10 minutes.  Remove from skillet and set aside.

Add cubed chicken to hot pan over medium-high heat.  Add the chili powder, cumin and salt.  Squeeze the lime juice over the chicken, and fry until golden brown.  Add chicken to plate of vegetables; turn off burner and wipe out skillet.

Place a 10-inch tortilla in the hot pan; to one side add half the cheese, then the chicken and vegetables.  Top with remaining cheese, and fold the tortilla in half.  Turn heat back on medium-low.

Cook until browned; flip to brown other side.  Remove from pan; let sit 5 minutes to cool (so it doesn’t fall apart when cut).

Top with sour cream, guacamole, and/or pico de gallo.  Enjoy!

 

 

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