Ingredients:
- 2 large gluten-free tortillas (about 6 inches in diameter)
- 1 cup cooked chicken breast, shredded
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 2 tablespoons diced red onions
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Cooking spray (olive oil or coconut oil spray)
Instructions:
- Preheat a skillet or non-stick pan over medium heat.
- In a bowl, combine the shredded chicken, diced tomatoes, red onions, chopped cilantro, garlic powder, chili powder, salt, and pepper. Mix well.
- Place one tortilla on the preheated skillet and sprinkle half of the shredded cheese evenly over the tortilla.
- Spread half of the chicken mixture evenly over the cheese.
- Sprinkle the remaining shredded cheese on top of the chicken mixture.
- Place the second tortilla on top to form a quesadilla.
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
- Remove the quesadilla from the pan and let it cool for a minute.
- Repeat the process with the remaining tortilla and ingredients to make the second quesadilla.
- Cut each quesadilla into quarters or wedges and serve hot.
Nutrition Information (per serving, based on 2 servings):
Calories: 380 Total Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0g Cholesterol: 105mg Sodium: 560mg Total Carbohydrate: 10g
- Dietary Fiber: 4g
- Sugars: 2g Protein: 37g
Please note that the nutrition information provided is approximate and may vary depending on the specific brands and quantities of ingredients used.
