Chicken Quesadillas, Gluten Free

by Jenn on June 6, 2010

in Gluten Free,Meats,Photography


Ever since my husband made me breakfast quesadillas the other week, I’ve been craving them ALL the time.  We’ve seriously eaten quesadillas in some form or another about once every 3 days.  We even made them for my in-laws!  But don’t worry, not every one was for breakfast!  I guess we just fell in love with not only the taste but the incredible ease of throwing them together.  I think we may take a little break from corn tortillas now (because there are other tasty foods to try), but we’ve had a lot of fun with all of the different types of quesadillas that we’ve made in the past few weeks.

This particular quesadilla is a variety we made one night for dinner – yes, it’s bright daylight out when we eat dinner, I love it so much!  The sun doesn’t set til around 9:30 pm and it’s not dark til 10.  I never realized what a difference just an extra 5º in latitude makes.  I, for one, love it.  I love that we are having late & warm summery days where we can just do a quick dinner that doesn’t require a lot of cooking time, and we can have all of the windows wide open, enjoying the soft (or quite tumultuous as the case may often be) breeze rolling through and admiring the scenery (did I ever mention I live in view of some of the most amazing mountains I’ve ever seen?).  I wasn’t really sure what to expect, but compared to my past few summers in the midwest which were very humid and involved more than a few 90F days (and no views of mountains at all!), so far summer here is shaping up to be quite nice!

The key to making quesadillas is just to not overfill them, and since we learned our lesson before about when to fry them, we’ve got them pretty well figured out now.  Honestly you don’t have to use my fillings, you can fill a quesadilla with anything – but you do need something like beans or cheese to help them stay together, otherwise you will just have a loose sandwich and everything will try to fall out.  But please please, experiment!  Search for that creative spirit in your inner chef, and play – once you get a method figured out, I find it’s always much more fun to play and see what happens :)


Ingredients (for 4 quesadillas):

8 corn tortillas
8 oz. cheddar or monterey jack cheese, grated
1 c. your favorite refried beans
1/4 c. sliced jalapeños
1 lb. roasted chicken breast, shredded
2 stem tomatoes, diced
a few tbs. vegetable oil

1.  For each quesadilla, take two tortillas – sprinkle 2 oz. cheese on one and spread 1/4 c. refried beans on the other.  They will be the “glue” to hold the quesadillas together.  Put the rest of your toppings on the one with cheese and then cover with the refried bean tortilla.  Do this for each quesadilla.
2. Heat a skillet on med-high heat and add in 2 tbs. oil.  When hot, fry each quesadilla, one at a time, about 30-45s on each side until just browning.  Add more oil as needed.
3. When fried on each side, remove to a towel and salt the top.  Stack for a pretty effect, or just devour immediately.  Enjoy!


If you haven’t noticed, I’m all about that slate blue background lately when photographic pics – I think it’s working out rather well – I’ll tell you a secret – it’s just a serving tray – see, here is the photo setup, it’s painfully simple!


Also submitted to – Gluten Free Wednesdays


Rosa June 6, 2010 at 11:55 am

Great background and nice click! A colorful, healthy and delicious dish! Very summery.



Jenn June 6, 2010 at 9:31 pm

Thanks! Ha I used the back of a chair last night for a background, I’m all about the impromptu studio :)

Kevin (Closet Cooking) June 6, 2010 at 4:01 pm

That stack of quesadillas looks really tasty!

Jenn June 6, 2010 at 9:31 pm

Thanks so much Kevin! They were!

Alta June 7, 2010 at 4:25 am

I might just have to whip up a few quesadillas in the coming days. It’s been way too long! Yum.

Jenn June 7, 2010 at 9:50 am

Great! They are so easy, perfect for a warm lazy summery evening!

Cook with Madin June 8, 2010 at 2:35 am

This looks lovely. I will make this for my husband, he loves quesadillas. Thank you for sharing.

Jenn June 8, 2010 at 7:09 am

Thanks, I hope he likes them!

Magic of Spice June 8, 2010 at 3:27 am

These are some fantastic looking quesadillas, wow! And love the backdrop idea:)

Jenn June 8, 2010 at 7:11 am

Thank you! I don’t have room for a proper “studio”, so I’m always looking for easy simple ways to set up my pics :)

Ellen Allard June 8, 2010 at 4:00 am

Yum, the corn tortillas look homemade. Are they? I make them all the time – they’re a cinch to make and so much better tasting than storebought ones. What a great looking stack!


Jenn June 8, 2010 at 7:13 am

Actually, they are not homemade, they are store bought. But they are the best store bought corn tortillas we’ve ever had, and the only ones we can find that say they are gluten free. I should try to make them sometime!

Heather @CeliacFamily June 8, 2010 at 5:19 am

Those look great. My husband and I used to eat quesadillas regularly, but haven’t recently. I guess it’s time we tried it out on the kids again. I love the idea of stacking them.

Jenn June 8, 2010 at 8:47 pm

Thanks! Yeah I stacked them just because it was an easy way of serving them, but they are prettier that way I think!

Dawn June 8, 2010 at 8:05 pm

I can’t wait to make these!! What brand do you use for the tortillas? Just asking because I have the hardest time finding really good ones…THANKS for everything!!

Jenn June 8, 2010 at 8:41 pm

I don’t know if the brand name will help you unless you live en Suisse…

Jessica June 8, 2010 at 9:39 pm

Great photo Jenn! Not to mention they look delicious!

Jenn June 9, 2010 at 4:08 pm

Thanks so much!!

Mardi@eatlivetravelwrite June 9, 2010 at 5:22 pm

Thanks for revealing your “background” secrets! And I LOVE this recipe. We have a great source for corn tortillas and they are just so much better than the regular ones!

Jenn June 9, 2010 at 6:51 pm

Thanks! It really is a simple photog. set up, but it’s what I’ve got :) Yes, great corn tortillas make all the difference!!

Gina - The Gluten-free Gourmand June 9, 2010 at 11:59 pm

Those corn quesadillas look really good! I just ate lunch, but I think I’m hungry again. Thanks for the recipe!

Jenn June 10, 2010 at 10:09 am

Your welcome! I hope you like them!

Linda June 10, 2010 at 10:16 pm

That stack looks great. I love the avocado on top. You are on a quesadilla roll! Oh, how I do miss cheese.

Jenn June 10, 2010 at 10:23 pm

Thanks!! Haha we had quesadillas for dinner tonight too…..we’re addicted!

Ellen October 8, 2011 at 12:04 am

These corn tortillas look so good! However I live in New Zealand, and have tried to find corn tortillas, but the only ones I can find are also blended with wheat flour! Do you know how to make the corn tortillas from scratch? A breakfast favourite of mine is fried polenta. I make a big batch, cut them into triangles and bake, then store them individually in the freezer. Then when a weekend cooked breakfast calls, I just take them out of freezer and shallow fry them in hot oil until crispy on the outside and cooked through in the middle. Delicious served with poached egg, bakes beans, roasted tomatoes, bacon etc…

Jenn October 8, 2011 at 8:56 am

Thanks! I do not know how to make them from scratch but I know people do, so there should be recipes out there… best of luck!

Eleanor, Rudi's Gluten-Free Bakery October 19, 2012 at 8:56 pm

Mmm, this recipe looks great! Have you ever tried Rudi’s Gluten-Free Tortillas? There are three delicious flavors but I think fiesta would be the best for this yummy quesadilla:)

Jenn October 19, 2012 at 9:03 pm

No I haven’t, most gluten free brands in the United States are not available in Europe…

Comments on this entry are closed.

{ 3 trackbacks }

Previous post:

Next post: