Gluten Free Chicken, Broccoli, And Cheese Quesadillas Using Udi’s Large Tortillas

Okay, so I received some samples of Udi’s new tortillas not too long ago and absolutely fell in love with them. I’ve been itching to get my hands on another package since then but haven’t had any luck finding them in my local grocery stores. Thankfully, I was wandering with little girl through one of my local health food stores the other day and spotted them, in all their gluten free glory, sitting in the freezer case. Since finding them was somewhat of a needle in a haystack scenario, I decided to snag a few packages while I had them in front of me, especially since they could be kept in the freezer for quite awhile. At $4.19 a piece they weren’t too terribly priced, but thankfully I remembered that I had Udi’s coupons sitting at the bottom of my diaper bag waiting for a moment like this to be used. And voila! Only ten minutes later and I’d saved $5 on four packages of gluten free Udi’s tortillas that were now nestled snugly in my backseat next to my little girl. Finding my favorite gluten free tortillas and saving some money on them too was a huge success for this mommy, ah the little things in life that’ll make you smile!

Well anyway, now with four packages in hand, I couldn’t wait to try out some new ways to enjoy these perfect gluten free tortillas. While I love using them to make wraps, especially my Crispy Chicken Cobb Wrap, I was really in the mood to do something warm, maybe either a panini or quesadilla. Seeing as I already had all of the ingredients for my type of quesadilla, we found a winner. Okay, so my type of quesadilla isn’t a traditional spicy version but rather it’s the perfect combo of ingredients for the Gluten Free Mom To Be. I just love the flavor and texture combination of the melted cheddar jack cheese, diced chicken, and chopped broccoli all enveloped in toasted tortillas. These are so delicious and make my mouth water just thinking about them.  

Ingredients:

• 1 Package Large Udi’s Tortillas
• 1 cup diced, grilled chicken (I used 1 9 oz boxes Perdue Shortcuts.)
• 1 8 oz bag shredded cheddar jack cheese
• 1 cup chopped broccoli
• Butter to cook quesadilla (I used Smart Balance.)
• Salt and pepper to taste

Directions:

• Out of each Udi’s Large Tortilla package you’ll get 3 quesadillas so you’ll be repeating each of these steps three times.
• Spread a thin layer of butter on one side of each tortilla, making sure you cover the entire side of the tortilla. 

• Warm up skillet at medium heat.
• Add your first buttered tortilla to a warmed skillet, butter side down. Next few steps involve assembling the quesadilla which I do in the skillet. It’s much easier to quickly and carefully assemble the quesadilla in the skillet than trying to move the assembled quesadilla from plate to skillet (this gets quite messy).  
• To the top, spread a thin layer of shredded cheddar jack cheese (I’d say about 1/4 cup).

• Add about 1/3 cup diced chicken on top of cheese layer. When I’m in a rush, I use Perdue Shortcuts, either grilled or honey flavored. They’re so simple and easy to use and taste fantastic in this dish. 
• Next, add about 1/3 cup chopped broccoli across chicken and cheese, making sure to spread evenly.

• Toss a little more shredded cheese on top of the fillings, just to help the second tortilla stick. 
• Season fillings with a little salt and pepper if you wish and then top them with the second tortilla, butter side facing up.
• After only about 2-3 minutes of cooking on first side, using a spatula, carefully lift the bottom layer up to make sure it’s golden brown. 
• Once the bottom tortilla has turned golden brown, using a large spatula carefully flip the quesadilla over so the uncooked, buttered tortilla is now face down on the skillet and the browned tortilla is face up. 

• After an additional 2-3 minutes cooking on the second side, carefully scoop out quesadilla and add it to a plate.
• Using a pizza cutter, cut your quesadilla into as many slices as you prefer.
• Repeat assembly and cooking steps for remaining tortillas and you’ll end up with three large portions of delicious and gluten free chicken, cheese, and broccoli quesadillas! 

These quesadillas are a quick and tasty dinner, lunch, or even appetizer for a dinner party! They’re a different take on your traditional zesty quesadillas and satisfy even the pickiest diners. If you have non-gluten free diners in your family just split this recipe between gluten free and non-gluten free tortillas. For our family, I prepared one gluten free quesadilla for myself and two non-gluten free quesadillas for my husband and daughter. As always be careful of cross contamination, but what I like to do is prep all of the ingredients first and then make my gluten free quesadilla before I even take out the non-gluten free tortillas. Also, a little tip about minimizing your dirty dishes, just reuse your skillet between quesadillas. I make mine first so I don’t share a cook top, which is a big cross contamination no no, and then assemble and make the regular quesadillas in the same skillet afterwards.

So grab your favorite gluten free tortillas, I highly recommend Udi’s brand, and put these quesadillas together as soon as possible! I for one am so glad that I came upon these tortillas, as they’re by far the best gluten free tortillas that I’ve yet to experience. I certainly can see many a gluten free wrap and quesadilla in my future, especially during a future pregnancy. What a great pregnancy snack or meal!

Sincerely,

Lindsay

Gluten Free Chicken, Broccoli, And Cheese Quesadillas

2014-07-24 07:48:19

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Ingredients

1. 1 Package Large Udi's Tortillas
2. 1 cup diced, grilled chicken (I used 1 9 oz boxes Perdue Shortcuts.)
3. 1 8 oz bag shredded cheddar jack cheese
4. 1 cup chopped broccoli
5. Butter to cook quesadilla (I used Smart Balance.)
6. Salt and pepper to taste

Instructions

1. Out of each Udi's Large Tortilla package you'll get 3 quesadillas so you'll be repeating each of these steps three times.
2. Spread a thin layer of butter on one side of each tortilla, making sure you cover the entire side of the tortilla.
3. Warm up skillet at medium heat.
4. Add your first buttered tortilla to a warmed skillet, butter side down. Next few steps involve assembling the quesadilla which I do in the skillet. It's much easier to quickly and carefully assemble the quesadilla in the skillet than trying to move the assembled quesadilla from plate to skillet (this gets quite messy).
5. To the skillet tortilla, spread a thin layer of shredded cheddar jack cheese (I'd say about 1/4 cup).
6. Add about 1/3 cup diced chicken on top of cheese layer. When I'm in a rush, I use Perdue Shortcuts, either grilled or honey flavored. They're so simple and easy to use and taste fantastic in this dish.
7. Next, add about 1/3 cup chopped broccoli across chicken and cheese, making sure to spread evenly.
8. Toss a little more shredded cheese on top of the fillings, just to help the second tortilla stick.
9. Season fillings with a little salt and pepper if you wish and then top them with the second tortilla, butter side facing up.
10. After only about 2-3 minutes of cooking on first side, using a spatula, carefully lift the bottom layer up to make sure it's golden brown.
11. Once the bottom tortilla has turned golden brown, using a large spatula carefully flip the quesadilla over so the uncooked, buttered tortilla is now face down on the skillet and the browned tortilla is face up.
12. After an additional 2-3 minutes cooking on the second side, carefully scoop out quesadilla and add it to a plate.
13. Using a pizza cutter, cut your quesadilla into as many slices as you'd like.
14. Repeat assembly and cooking steps for remaining tortillas and you'll end up with three portions of delicious and gluten free chicken, cheese, and broccoli quesadillas!

By Gluten Free Mom To Be

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/