Low FODMAP Chicken Quesadillas
Flavorful chicken, melty cheese, and cooked peppers all sandwiched between a gluten free tortilla.
Servings: 8 Servings
Ingredients
Seasoning Mix:
- 1 teaspoon kosher salt
- ½ teaspoon Low FODMAP garlic salt
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon ancho chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Quesadilla Filling:
- 1 tablespoon garlic infused olive oil
- 1 medium green pepper sliced
- 1 medium red pepper sliced
- 4 cups cooked chopped chicken
- ¼ cup Low FODMAP chicken broth or water
- 2 cups Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 8 8- inch gluten free tortillas
Instructions
- In a large skillet, over medium-high heat, add the garlic oil and the sliced bell peppers. Cook the peppers until soft. While the peppers are cooking, mix up the seasoning mix in a small bowl.
- Next, add the diced cooked chicken, chicken broth, and seasoning mix. Stir until spices coat the chicken evenly.
- In a different skillet, over medium-low heat, lay down one gluten free tortilla. Add 1-2 tablespoons of Monterey jack cheese to one-half of the tortilla.
- Next, on top of the cheese, add ½ cup of the chicken pepper filling.
- Then add 1-2 tablespoons of shredded cheddar cheese. Fold the tortilla in half, covering the filling. Cook the quesadilla, about 2-3 minutes or until the cheese is melted and the tortilla turns golden brown.
- Flip once the cheese is melted, and cook the other side until golden brown.
- Remove the quesadilla from the pan. Cut into triangles, and serve with your favorite toppings.
Notes
Storage Notes:
Any leftover quesadilla filling should be stored in an airtight container in the refrigerator and used within four days.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 quesadillaCalories: 372kcalCarbohydrates: 26gProtein: 26gFat: 19gSugar: 2g
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