Gluten free mini chicken quesadillas
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.
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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.
Yield:
As many as you want
Added:
Sunday, October 23, 2016 - 7:14am
