When you’re looking for something different to make for dinner, make these delicious gluten free chicken and bacon quesadillas in the oven or on the stovetop. The bacon and added spices make a healthy substitute for chorizo (no red dye, soy, or unwanted pork parts). Use traditional bacon or turkey bacon, as long as the brand is gluten free. Use brown or white meat chicken. Add your favorite quesadilla toppings or eat plain and you’re good to go!
Godshall’s Uncured Turkey Bacon Ingredients:
TURKEY, WATER, VINEGAR, SEA SALT, RAW SUGAR, CELERY POWDER.
Available in 40-ounce packages at Sam’s Club for $8.97 or 10-ounce packages elsewhere.
This recipe is available to everyone.
Add half of the oil to a large preheated skillet. Add the chicken and set a timer for 7 minutes. Stir after about 2 minutes of cooking or until liquid evaporates. (You’ll cook it more in the oven.)
After a total of about 4 minutes of cooking, add the bacon, sprinkle everything with half of the seasonings and stir occasionally through the end of the 10-minute timer. Transfer to a heatproof plate or bowl; set aside.
Add the remaining oil to the skillet and heat. Add the onion, and red peppers, if using; season with the remaining seasonings, stir occasionally, and saute for until onion is translucent. Add the garlic and stir. Saute until fragrant, about 1 minute.
*Chorizo: Just like cold cuts, bacon, hot dogs, and other sausage, chorizo may contain gluten. So, be sure to carefully read labels.
Stovetop Version:
To make in a skillet, build the quesadilla in a skillet and then heat, covered until cheese melts. Preoil the skillet if you desire a crisp bottom.
Cutting Bacon:
For less cleanup, use kitchen scissors to cut up the bacon. Do not cut the bacon or anything else on a cutting board that has been used for raw chicken. Instead, wash immediately.
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