Recipes Main courses Gluten-free

A quesadilla is to Mexicans what a tosti is to us Dutch. If I'm honest, I'd rather join the Mexicans here, because a quesadilla is so much tastier than a tosti. Especially this fairly pure gluten-free quesadilla, in which the flavor of chicken, peppers and avocado combines wonderfully with that of goat cheese.

Recipe

Quesadilla with goat cheese

Course	Main course
Kitchen	Mexican
Servings	2 people

Preparation time

Preparation time	5 min
Total	20 min

Ingredients

4 large gluten-free wraps or tortillas
300 grams of chicken breast
1 onion
1 red bell pepper
1 yellow bell pepper
1 avocado
1 garlic clove
150 grams grated goat cheese (you can also omit this)
paprika
pepper and salt
handful of fresh basil

Quesadilla with goat cheese

Finely chop the onion and squeeze the garlic with a garlic press, cut the bell pepper and chicken fillet into cubes. Do not make the cubes too large, otherwise it will be a very thick quesadilla.
Cut the avocado into strips.
Fry the onion and garlic in a frying pan and fry the chicken fillet with salt, pepper and about 1 teaspoon of paprika powder. If the chicken is a bit discolored, also add the pepper cubes.
Cover 1 tortilla with goat cheese. Place chicken with bell pepper on top and avocado over it. Cover again with a layer of goat cheese and then place a second tortilla on top.
Take a pan with a good non-stick coating, set over medium heat and carefully place the quesadilla here.
After a few minutes you carefully turn the quesadilla. Handy trick: grab a plate smaller than the pan, place it on the tortilla, hold the plate and turn the pan over. The quesadilla is now reversed on your plate and you can now put it in the pan again.
Garnish with some basil, that tastes great. Enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

The tortillas that I used were quite large and one quesadilla per person, together with, for example, some salad makes a great evening meal. Making quesadillas is really not difficult, actually the trick is only in turning the quesadilla in the pan. But, I will give you a handy tip for that below of course with the preparation method!

If you do eat normal cheese from the cow, you can of course also use a lean variant of cheese. In fact, this quesadilla tastes good with every type of cheese and it will even be delicious if you don't use cheese. Here at home my friend almost ate his hands and I believe he has called 10 times: nice! Good sign!

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