Gluten-Free Chicken-Olive Quesadilla

This is now a family favorite. Easy to make. All fresh. Semi-homemade. It can be made in just a few minutes for lunch, a quick warm filling dinner or appetizers when guests come over.

Gluten-Free Chicken-Olive Quesadillas

Ingredients
1/2 cup chopped or pulled cooked chicken breast
3 tablespoons sliced black olives
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup (4 ounces) shredded mozzarella cheese
Package of corn tortillas (we prefer the 6 inch size)

Salsa, sour cream and green chiles optional.

1. Combine first 6 ingredients in medium bowl.

2. Coat a skillet (any size) with cooking spray. Heat over medium heat.
3. Place one tortilla in skillet and add a couple large spoonfuls of chicken mixture.
4. Let cook for a minute then fold over one side of the tortilla and press on the other side until the cheese has melted enough to stick.
5. Brown tortilla on each side until the tortilla is crispy.
6. Serve with salsa, sour cream and green chilies.

So easy and so yummy.

Special Tips:

We use a roasted chicken from Publix grocery store. Be sure to take off the skin. You can use dark meat and white meat in this recipe. They are equally delicious although not equal in fat and calories.
Be sure to check your corn tortilla ingredients to be sure they do not contain wheat flour.
We added more black olives to the recipe because we love them.
We also added some yellow cheese because we love it.
The mix will keep in the refrigerator for a couple days so make extra for easy lunches.

Have a Happy Health-a-licious Week!

Comments

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