Gluten free chicken guacamole quesadillas made using Cool Chile blue corn tortillas

Chicken Guacamole Quesadillas {gluten free}

Simple, healthy chicken guacamole quesadillas made with blue corn tortillas, a very quick homemade guacamole and extra mature cheddar cheese.

I stopped by Whole Foods to stock up on these amazing (and of course gluten free) tortillas so naturally I had to make quesadillas!

Gluten free Cool Chile corn tortillas from Whole Foods - for gluten free chicken guacamole quesadillas
Cool Chile Company gluten free soft corn tortillas (bought in Whole Foods) {more info here}

I think 40 should have us covered for a little while… hopefully! #mexicanfoodaddict

Difficulty level: easy

Preparation time: 5-10 mins (for the guacamole) + 10-15 mins (to cook the chicken)

Cooking time: 5 minutes (per quesadilla)

Yields: 4 quesadillas

Ingredients

  • Tortillas (I used Cool Chile blue corn tortillas)
  • 1 large chicken breast
  • Guacamole {recipe below}
  • Extra mature cheddar cheese
  • Olive oil (or cooking oil of your choice)
  • Salt
  • Black pepper

Optional:

  • Pickled jalapeños (I used Old El Paso)
  • Seasonings for the chicken (garlic powder, paprika, cayenne pepper, oregano)

Quick Guacamole Ingredients

  • 1 large (or 2 small) avocados
  • 2 Tbsp bottled lime juice
  • 1 Tbsp garlic powder
  • 1/2 tsp paprika
  • Cayenne pepper (to taste)
  • Black pepper
  • Salt

Directions

  1. Prepare the guacamole: mash all ingredients together or put in a blender.
  2. Grate some cheese.
  3. Slice the chicken breast and pan fry on medium heat in a bit of olive oil until fully cooked. Add salt and black pepper in the process along with other seasonings if you’d like. Set aside. Note: to cut down on calories, you can  also poach the chicken strips instead of pan frying.
  4. Toast the tortilla: heat a tiny bit of olive oil in a non stick frying or griddle pan on low/medium heat and cook the tortilla (flipping it on and off with a spatula) until air pockets form. Using an oil spray can help prevent overdoing the oil, but it’s in no way necessary.
  5. Add some guacamole, chicken, jalapeños and cheese on top, but be careful not to overload it. It helps to seal the toppings in between 2 layers of cheese so that the quesadilla properly sticks closed once folded.
  6. Place a lid on the pan and cook until the cheese melts.
  7. Fold the quesadilla in half with a spatula and press down gently to make it stick.
  8. Optional: place the cooked quesadillas on a sheet of kitchen towel to absorb excess oil.

Gluten free chicken guacamole quesadillas made using Cool Chile blue corn tortillas
And there you have it, chicken guacamole quesadillas!

Enjoy!

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