Quesadillas are a favorite of mine. You can fix them many different ways with meat or cheese only. Here’s a delicious recipe for gluten-free organic chicken quesadillas. They are so delicious! You could even switch the chicken for steak or leave the meat out altogether. I love these almost as much as my steak fajita recipe!
Prep: 10 minutes | Cook: 45 minutes | Total: 55 minutes | Servings: 8
- 2 Large Organic Chicken Breasts
- 4 Large Food For Life Gluten-Free Brown Rice Tortillas
- 1 10oz. Package Woodstock Frozen Organic Tri-Colored Peppers
- 1 15oz. Can Eden Organic Black Beans
- ½ 4oz. Stick Horizon Organic Unsalted Butter
- ½ 8oz. Block Tillamook Vintage White Extra Sharp Cheddar Cheese
- ¼ Cup White Onion
- 2 Garlic Cloves
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Cayenne Red Pepper
Preheat oven to 425 degrees F.
Turn large burner on medium heat. Add butter to large pan. Cook chicken in butter, rotating sides until slightly golden and cooked through (typically taking at least 20 minutes). Set aside to cool.
Chop onion into small pieces.
In same pan chicken was cooked in (and on medium heat), sauté frozen tri-colored peppers, white onion, and garlic in butter until cooked through (or for about 10 minutes).
Cut chicken into small pieces. Add chicken, onion powder, garlic powder, and cayenne red pepper to mixture. Stir and continue to blend flavors together for about 5 minutes.
While mixture is cooking, place black beans in small pan on medium heat until cooked through.
Place 2 large tortillas on baking sheet or aluminum foil. Add first layer of black beans. Add second layer of chicken and pepper mixture. Top it off with shredded or thinly sliced white cheddar cheese. Place top tortilla on both and gently press down. Bake in oven for 10 minutes.
Remove from oven. Let cool for just a few minutes. Cut into 4 to 8 triangles per large tortilla. Serve with Organic Greek Yogurt Dip and Homemade Salsa! ENJOY!!!
What’s your favorite quesadilla ingredients? Comment below and share with us!