Chicken Quesadilla (gluten free)

Last updated on 8.11.2023

Quick and easy leftover chicken quesadilla. Don’t forget some extra salsa, guacamole, sour cream and tortilla chips on the side.

This recipe is for 4 servings. Each serving contains about 609 kcal (42 g protein, 46 g carbs, 27 g fat)


2 chicken breasts – shredded
2/3 cup (200 g) tomato salsa (Lunchito)
50 g green onions – green parts only – chopped
1 tsp ground cumin
1/2 tsp salt
1/2 tsp oregano

25 g melted unsalted butter
8 corn tortillas (Old El Pas0)
200 g shredded cheddar

Cooking instructions

Mix chicken with salsa, green onions and spices. Cook in a pan for about 5 minutes.

Butter 4 tortillas and place them butter down on a baking tray.

Divide the chicken mixture evenly between the four tortillas. Top with shredded cheese.

Cover with the remaining tortillas and butter the tops.

Bake on 170C (fan) for 10 minutes. If the tops are still pale, grill for additional 2 minutes for extra crispiness.

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