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Chicken Mediterranean Quesadillas | Shredded chicken breast, roasted red peppers, kalamata olives, a touch of red onion, & melted parmesan between two tortillas. Make the filling in big batches for a super easy freezer meal! Read on for my Paleo, gluten-free, & dairy free suggestions.. | thenourishedfamily.com

Chicken Mediterranean Quesadillas

Chicken Mediterranean Quesadillas: Shredded chicken breast, roasted red peppers, kalamata olives, a touch of red onion, & melted parmesan between two tortillas. Make the filling in big batches for a super easy freezer meal! Read on for my grain free, gluten free, & dairy free suggestions. 
Course Freezer Meals, Kid Food, Lunch, Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author Rashele Birmingham

Ingredients

  • 1 pound shredded cooked chicken thighs or breasts
  • 2 cups chicken bone broth
  • 1 cup Kalamata olives sliced
  • 1/2 medium red onion diced
  • 1 cup roasted red pepper diced
  • 2 cloves garlic minced
  • 1/4 tsp Celtic sea salt
  • 2 Tbsp basil fresh, chopped
  • 2 tsp Italian seasoning, dried
  • 1 cup Parmesan cheese optional

Instructions

Stove Top Chicken

  1. Bring water plus broth to boil in large stockpot. Add chicken and boil for 20-30 minutes until tender and easy to shred. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Slow Cooker Chicken

  1. Put broth and chicken in slow cooker. Cook on high for 4-6 hours or low 6-8 hours. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Instant Pot Chicken

  1. Put broth and chicken in Instant Pot. Cook on high pressure for XXXXXX minutes. When cooked, either shred by hand with forks or put whole breasts/thighs into KitchenAid; use beater attachment and slowly increase speed to 7/8 and watch the chicken shred effortlessly in 2 minutes or less.

Quesadilla's

  1. Chop olives, onion, & red pepper, add to shredded chicken and mix well to combine.
  2. Add garlic, salt, basil, & Italian seasoning. Mix well.
  3. To finish quesadillas, lightly brush griddle with heat safe oil (e.g. refined coconut oil, lard, tallow, avocado oil). Head griddle over medium-high heat 1-3 minutes or until hot.
  4. Place tortilla on pan, spoon chicken filling onto tortilla, sprinkle with cheese and either fold over or top with another tortilla. Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted.
  5. Serve with sliced avocado if desired.