Today’s recipe is homemade gluten-free chicken quesadillas.
As a momma to a boy who has a very high allergy to wheat, we’ve been eating a lot of gluten-free foods over the past 6 years. Since then, we’ve discovered so many tasty recipes out there for gluten-free foods.
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!!!