Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Have a Mexican-Inspired Fiesta: Gluten-Free Chicken Quesadillas April 13, 2010

Chicken Quesadillas Recipe from MyRecipes_com and Photo By Oxmoor House You don’t have to wait until Cinco De Mayo to start your spring fiestas!

On a beautiful sunny day this spring, make it a Mexican-food night and indulge in this ridiculously yummy gluten-free chicken quesadilla dinner with an upgraded, shi-shi version of regular ol’ salsa and guacamole dip!

Trust me, this isn’t your average, everyday quesadilla! You’ll love this recipe! It’s great for dinners outside on the patio and impressive when serving to family and friends during little dinner get-togethers! 🙂

Chicken Quesadillas with Fruit Salsa and Avocado Cream from MyRecipes.com

 

Note: I have modified the original recipe  to a gluten-free version below for my gluten-free foodies! 🙂

Ingredients

  • Gluten-free/ all-natural cooking spray or oil
  • 1 1/3  cups  shredded carrot
  • 1  cup  thinly sliced green onions
  • 1  cup  (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 8-10 corn tortillas
  • 2  cups  chopped ready-to-eat roasted skinned, boned chicken breasts (this recipe is great for using your left-over cooked chicken!)
  • 1/2  cup  fresh cilantro leaves

Preparation

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of the tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned and crispy. Repeat with the remaining quesadillas. Plate and top each quesadilla with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Fruit Salsa

Ingredients

  • 2  cups  coarsely chopped peeled ripe papaya or mango (about 1 large)
  • 1 1/2  cups  coarsely chopped peeled kiwifruit (about 3 kiwifruit)
  • 3/4  cup  fresh or frozen corn kernels (about 1 ear)
  • 1/2  cup  chopped red onion
  • 1/2  cup  minced fresh cilantro
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  minced seeded jalapeño pepper
  • 1/4  teaspoon salt

Preparation

Combine all ingredients in a small bowl; cover and chill.

Avocado Cream

 

Ingredients

  • 1  peeled medium avocado, pitted and cut into chunks
  • 1/2  cup  fat-free sour cream
  • 2  tablespoons  fresh lime juice
  • 2  tablespoons  minced fresh cilantro

Preparation

Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.

*AS ALWAYS, USE ORGANIC INGREDIENTS WHEN YOU CAN FOR A YUMMIER, BETTER-FOR-YOU VERSION OF THIS DISH

Happy Fiesta-ing! 🙂

-Glamour & Green Gluten-Free

 

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