Gluten free mini chicken quesadillas
By: sami r.
Published: Sunday, October 23, 2016 - 7:14am

Ingredients




Cooked diced chicken
Chili powder
Cumin
Lime juice
Shredded cheese, mixed cheeses work best
6" corn tortillas, Mission brand is labeled gluten free

Preparation

1 For each batch: 2 Mix 3 tbsp of each spice with just enough lime juice to where it starts to clump when pressed together. Toss this mixture with 1 lb of the cooked diced chicken, until thoroughly coated. 3 Assembly: place 1 tbsp of chicken mix in each corn tortilla. Top with 1 tbsp cheese and fold over carefully. Lay them on non-stick sheet pan. Cover with tinfoil and place another sheet pan on top as weight. 4 Bake at 350 degrees for 10 minutes. Leave in longer for more crunch, but don't exceed 15 minutes or chicken starts to burn. 5 Make as many as you want for a crowd or just you.

About

This recipe is a modified recipe I did once for a group. Found out gluten free tortillas are expensive, and horrible for making large quantities of food. So I used small corn tortillas instead. Gluten free and affordable. The trick is to bake them with a weight on top. Works every time.