INGREDIENTS – 16 oz Chicken breasts – 1 tsp EVOO – 2 tsp Salt – 1/2 tsp Black pepper – 1 tsp Chili powder – 1 tsp Cumin powder – 1 tsp Garlic powder – 16 corn tortillas – 12 oz shredded Cheese
Try swapping out flour for corn tortillas and bake them! They make a great snack, a twist on dinner or even breakfast! Corn tortillas are gluten free! You can pair these with your favorite Mexican recipe as a side dish, even tuck some veggies in those quesadillas.
SIMPLIFY THIS MEAL BY USING ROTISSERIE CHICKEN OR YOU CAN EASILY BAKE UP SOME JUICY CHICKEN BREASTS AND SHRED THEM. ADD CHICKEN TO A BOWL AND COMBINE WITH SEASONINGS AND A BIT OF WATER.
USING A LARGE SHEET PAN, LAY OUT YOUR CORN TORTILLAS AND SPRINKLE A BIT OF CHEESE OVER IT, THEN BEGIN TO FILL THEM WITH THE FILLING. TOP WITH CHEESE AND TOP AN OLIVE OIL BRUSHED CORN TORTILLA ON TOP.
BAKE THE QUESADILLAS ONE ONE SIDE, THEN FLIP TO THE OTHER AND SEE A GOLDEN BROWN ON EACH SIDE. CUT THEM INTO 4 QUARTERS AND SERVE!
SERVE WITH YOUR FAVORITE TOPPINGS!