4 gf flour tortillas* 2 cups Monterey Jack cheese, shredded 1 cup cooked and chopped chicken 1 Tablespoon canola oil 1 cup corn kernels, fresh or frozen 1/2 cup chopped onions 1/2 red bell pepper, chopped 1 teaspoon gf chili powder 1/2 teaspoon salt 2 Tablespoons unsalted butter
Have all ingredients prepped and ready to go before you begin. Heat a medium skillet over medium-high heat. When hot add oil. When hot add corn, onions and red bell pepper. Sprinkle with chili powder and salt and saute for about 5 minutes. Remove from heat. Melt butter in a large flat skillet over medium-high heat. Spread 1/2 cup cheese over entire surface of one tortilla. Place the tortilla, cheese side up, in the skillet. Top with 1/2 cup cooked chicken, then 1/2 cup corn mixture, then 1/2 cup cheese. Place second tortilla on top and gently press with a spatula. Carefully flip over and cook second side for about 2-3 minutes or until the cheese melts. Remove from skillet and cut into 8 wedges. Repeat for second quesadilla. Serve immediately.
*We used Don Ponchos Gluten Free Flour Tortillas, you can order them online at www.glutenfreemall.com.