The recipe Chicken-Olive Quesadillas is ready in approximately 45 minutes and is definitely a super gluten free option for lovers of Mexican food. This recipe serves 4. This hor d'oeuvre has 156 calories, 12g of protein, and 6g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up chiles, olives, part-skim mozzarella cheese, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Combine first 6 ingredients in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Spread about 1/2 cup chicken mixture on left half of tortilla; fold right side of tortilla over filling, pressing gently with a spatula.
Place an additional tortilla in pan, overlapping first quesadilla.
Spread about 1/2 cup chicken mixture on right half of tortilla; fold left side of tortilla over filling, pressing with spatula. (Folded sides of tortillas should meet in center of pan.) Cook 1 minute.
Coat quesadillas with cooking spray; turn quesadillas over, keeping folded sides together in center of pan. Cook 1 to 2 minutes or until golden and cheese melts.
Remove from pan; cover and keep warm. Repeat procedure with cooking spray and remaining tortillas and filling.
Serve immediately with salsa and sour cream, if desired.