Low-Fructose Chicken Jalapeño Quesadillas
Servings: 4 small quesadillas
Time to Make: Under 30 minutes
Ingredients
8 corn tortillas
1/2 pound chicken tenders (or cut chicken breasts into smaller pieces)
1-2 tablespoons garlic-infused olive oil (favorite brands here)
1/2 teaspoon each:
cilantro
ancho chili powder
paprika
salt
black pepper
1/8 teaspoon chipotle powder
2 cups freshly grated cheese (we used cheddar)
1 large or 2 small jalapeños, diced
Butter
Instructions
Heat the oil in a pan over medium heat. Add the chicken tenders and sprinkle with the spices. Cook for about 10 minutes or until they reach an internal temperature of 165° F. Shred the chicken.
Dice the jalapeño and shred the cheese.
Heat the pan or a griddle over medium heat (my griddle was set to 275° F).
To build each quesadilla: Butter a tortilla and lay it buttered side down on the griddle. Add cheese, jalapeño, and shredded chicken. Top with a bit more cheese and then add a second tortilla, buttered side up. Cook for 2-3 minutes per side.
Chop into quarters and serve with whatever sounds good (sour cream, a small serving of avocado, fresh lime, etc.).
Fructose Forward
Add some spinach, green bell pepper, or low-FODMAP salsa.
Fine with Fructose?
You could use a pre-made taco seasoning (typically contain garlic and onion). Roast some veggies to add to the mix: bell peppers, sweet or red onion, etc.
