Name: Gluten Free Chicken & Spinach Quesadillas (with Gluten Free Tortillas)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless skinless chicken breast (or thighs if you want juicy vibes); 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt & pepper; 1 tablespoon olive oil; 8 Gluten Free tortillas (I love Mission GF tortillas — they don’t fall apart); 1 ½ cups shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 2 cups fresh baby spinach (don’t skip this); 2 tablespoons butter (for the pan); Salsa; Guacamole; Sour cream; Fresh cilantro; Lime wedges

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Okay, confession time. I grew up on quesadillas. Cheap. Cheesy. Quick. But back then? We were rocking those basic flour tortillas from the grocery store. No one was checking labels, no one was asking, “Hey, does this have gluten?”

Fast forward to now — I can’t even imagine going back. Once I nailed these Gluten Free Chicken & Spinach Quesadillas, man… the game changed. These are crispy on the outside, melty on the inside, packed with good stuff like fresh baby spinach and juicy chicken. And here’s the kicker?

No weird gluten-free taste. Nobody at your table’s gonna guess these are gluten-free unless you tell ‘em.

Let me show you exactly how I throw these together — real ingredients, nothing fancy, just food that actually tastes good.

Why You’ll Be Making These Every Week (Trust Me)

Super fast weeknight dinner
Kid-friendly (because cheese)
Fresh baby spinach = sneaky veggies
Pantry staples you already got
They freeze like a dream

The Chicken — Flavor First Always

Slice your chicken thin so it cooks fast.
Toss it in a bowl with olive oil, chili powder, garlic powder, salt and pepper.
Heat a skillet over medium-high.
Cook chicken about 3-4 mins per side until done.
Let it rest, then chop it small. We want every bite to have chicken.

Note: If you’ve got leftover chicken or rotisserie chicken — use it! No rules here.

Spinach — The Sneaky Hero

Baby spinach is that quiet overachiever in this recipe. You won’t even taste it much, but your body will thank you later.

In that same skillet (don’t clean it — flavor lives there), toss in your spinach for 1-2 mins until wilted.
Set aside.

Cheese — The Glue Holding Life Together

Mix mozzarella + cheddar in a bowl. That mozzarella gets the stretch. The cheddar gives the flavor punch.

Slice & Serve Like You Mean It

Cut quesadillas into triangles (pizza style). Serve hot with salsa, guac, sour cream — whatever makes your heart happy.

Real Life Notes

→ Don’t skip buttering the outside of the tortillas. It makes them crisp like the ones from restaurants.

→ Use any cheese you love. Monterey Jack? Pepper Jack? Go for it.

→ Gluten-free tortillas can sometimes tear — warming them a few seconds in the microwave helps them flex better.

→ Make extra. These freeze so well. Wrap in foil. Pop in freezer. Reheat in oven at 375°F for 10-12 mins.

My Go-To Tortilla for This Recipe?

→ Mission Gluten Free Tortillas. You can find these at Walmart, Kroger, Target — almost everywhere these days.

Soft. Doesn’t fall apart. Passes the picky kid test.

Leftover Ideas

Got leftover chicken & spinach filling? Here’s what I do:

Toss it in scrambled eggs
Add it to rice bowls
Make gluten-free wraps for lunch tomorrow
Top a salad
Wrap it in lettuce for low-carb vibes

Ingredient Swaps If You Wanna Get Fancy

Swap This	For This
Chicken	Shrimp, steak, or black beans
Mozzarella & Cheddar	Pepper Jack, Monterey Jack, dairy-free cheese
Spinach	Kale, arugula, or skip it if you must
Butter	Olive oil spray

Storing & Reheating

Storage	Method
Fridge	Store in airtight container for up to 3 days
Freezer	Wrap in foil, freeze up to 2 months
Reheat	Oven at 375°F for 10-12 mins OR skillet until hot

The Vibe I’m Going For

→ A crispy, golden tortilla that shatters just a little when you bite into it.

→ That stringy cheese pull moment that makes everyone jealous.

→ Tender chicken, sneaky spinach, melty cheese… all wrapped up in a gluten-free tortilla that doesn’t taste like cardboard.

Simple stuff. Real food. Made at home.

Final Words From My Kitchen

Listen, gluten-free life doesn’t mean boring. It doesn’t mean dry, weird texture, or “oh this tastes healthy” (code for: not good).

Food should feel like comfort. Like family. Like you made it with love, even if it only took 20 minutes because life’s busy.

This Gluten Free Chicken & Spinach Quesadillas recipe? It’s the kind of thing that disappears off plates faster than you can sit down. I’ve made them for game nights, picky nephews, tired weeknights, and yes — even for breakfast with scrambled eggs stuffed inside.

No leftovers ever.

Alright — your turn. Go make these. Your people will love you for it.