I always loved quesadillas, I’m not going to lie – even the ones at Taco Bell. The melted cheese, chicken and the sauce together makes a filling meal that is quick and pretty easy to put together. But being gluten free, they just aren’t the same with corn tortillas. So with the homemade gluten free flour tortillas, I threw some together for a great dinner. But first you have to make the jalapeno sauce to go with it!
Sweet Jalapeno Sauce
- 1/4 Cup Mayonnaise
- 1 Jalapeno, seeds removed and diced finely
- 3/4 tsp Sugar
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/8 tsp Chili Powder
- 1/8 tsp Garlic Powder
- Pinch of Salt
- Combine all ingredients in a bowl and mix until well combined.
Chicken and Cheese Quesadillas
- 1 lb of chicken sliced thinly
- Salt and Pepper
- 1 tbs Olive Oil
- 1 cup Cheese of your choice
- 4 large Gluten Free Flour tortillas
- Sweet Jalapeno Sauce
In a large skillet add in your olive oil and heat until warm. Add in your chicken strips and sprinkle with salt and pepper. Cook until fully cooked through. Set aside.
On a clean cutting board or parchment paper lay out your fresh tortillas.
With a spoon, spread about a tablespoon of your jalapeno sauce on 1/2 of each of your tortillas. Top that with a quarter of your chicken and a handful of cheese. Fold the unused half of your tortilla over top.
Heat up a cast iron skillet until warm. Put one of your quesadillas in the pan and heat on each side for 3-4 minutes until the outside starts to brown, crisp and the cheese inside is melted. Repeat with your other 3 quesadillas.
I still have issues making round tortillas! So today I ran to the market in Mexican Village in Detroit and purchased a tortilla press. Let’s see if it helps me make more round and uniform ones for future meals!
This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!