Ingredients
Units
Scale
- 1 tbsp avocado oil
- Salt and pepper (omit pepper for AIP)
- 1 cup water
- 3/4 lb chicken breast
- 1 tsp dried oregano
- 2 tsp dried cilantro
- 1 tsp onion powder
- 2 tsp garlic powder
- 6 grain-free tortillas (I use almond flour tortillas, use homemade cassava tortillas for AIP)
- 1 cup dairy-free cheese sauce (plus extra for dipping)
For serving
- Shredded lettuce
- Pickled onions
- Fresh cilantro, chopped
- Avocado, sliced
- Lime wedges
Instructions
- Using a large pan with a lid, heat the avocado oil over medium heat. Season the chicken on both sides with the seasonings. Cook for 3-4 minutes on each side or until the chicken starts to lightly crisp.
- Reduce the heat to low and add 1 cup of water. Place the lid on the pan and allow the chicken to cook through for about 10 minutes. Once cooked through to 165 F, remove the chicken from the pan and shred it with two forks, or in a stand mixer. Set aside.
- Preheat the oven to 400 F and line a large sheet pan with parchment paper.
- Add the tortillas to the parchment paper. Add shredded chicken to half of one of the tortillas. Top with a few spoonfuls of cheese sauce. Carefully fold over. Repeat with all of the tortillas. Brush with oil and add a baking sheet on top of the tortillas, to keep them folded.
- Bake in the oven for 10 minutes and carefully remove the baking sheet on top. Bake for another 3-5 minutes to crisp the top of the tortillas.
- Remove from the oven and allow to cool before slicing each quesadilla in half.
- Serve topped with toppings of your choice and extra cheese sauce on the side!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 30
- Category: Main Dishes
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Fat: 23g
- Carbohydrates: 40.9g
- Fiber: 8.5g
- Protein: 44.1g