Personal Size Chicken Quesadillas!

Gluten Free Chicken Quesadillas
Game Day or Any Day!

Here’s another easy dish that’s fun and a favorite of everybody I’ve ever met.   Whether you want a dish for watching the game, or just lunch on the weekend, this is sure to please.

When doing the grocery shopping, as always, read the ingredients on packages well, and you’ll be fine. All of these are gluten free, of course, and no one will ever taste the difference.

I urge you to buy Chicken Tenderloins at the meat section. They are most tender and moist if you don’t overcook them.  The package of Corn Tortillas I bought contained 12, so that yields 6 Quesadillas. So, if you have a larger crowd, just do the math and increase this recipe to accommodate your needs.

Ingredients:

1 ½ to 2 lbs Raw Chicken Tenderloins
1 pat of Salted Butter ( or butter substitute) ( this is less than 1 tblsp)
Salt & Pepper to taste
Dash of garlic Powder

1 pkg Stone Ground Corn Tortillas- these are 8 in. in diameter, so that’s making a “personal size” quesadilla. Pkg held 12, so yield is 6 quesadillas, as I said.

1 cup Shredded Cheddar Cheese
½ cup Shredded Monterey Jack
3 strips Bacon (Optional)

Sour cream
Salsa of choice ( check for Gluten Free!)

Directions:

Place the tenderloins on a flat plate and sprinkle all with Salt & Pepper to taste. Now, also give a dash of Garlic Powder. Not garlic salt. Don’t be too heavy with it…just a light dash
Turn over to coat each side. Here’s a photo to help.

After grilling, slice on diagonal-1/2 inch pieces

In a grill pan ( since it’s winter here, I used a stovetop grill pan) place a pat of butter and when melted, grill the tenders until golden on all side. Don’t overcook, yet don’t stop until interior is white. We don’t need any raw chicken, of course.

Reserve to a plate when cooked. When able to touch, use a sharp knife and slice into ½ in. pieces. I slice on the diagonal to get lots of interior meat exposed.

Take one Corn Tortilla and  put some chicken all about, covering the whole circle.

Sprinkle some crumbled bacon onto that, and then sprinkle the 2 types of shredded cheese on that.

Cover with the second circle of corn tortilla, and press down.

Take a skillet, coat with a pat of butter and when melted, carefully & gently place the filled tortilla in. I cover it while browning to help melt the cheeses. The steam inside helps accomplish that. Watch the quesadilla for a golden color and then using a wide spatula and your hand, turn it to brown the second side. Cover again until done.

Serve with Sour cream and your favorite Salsa. I usually put out a bowl with each when serving and folks can choose which they prefer or both!
Simple, yet fun.