Chicken Quesadilla Casserole -- Low Carb & Wheat Free

Last night both of my sons came for dinner, so I decided to make Chicken Quesadilla Casserole and surprise them (again) with my wheat free wizardry. I knew what I wanted to put in it and had a vision of how I wanted it to turn out. I debated making one larger casserole or 4 individual smaller versions. I opted to go with the smaller individual casseroles since I just recently purchased some new "fireside bowls" that are made for either soup or casseroles (they are oven save up to 400 degrees). I was looking for something to break them in with and decided to try them out last night. I made my wheat free, grain free tortillas that I made a couple of weeks ago and used those to layer my casseroles. So, what normally would have been a "No-No" for me to eat, suddenly became a low carb, wheat free meal that I could add to my rapidly growing recipe collection! It turned out awesome! I cut my tortillas into pieces to fit them into my individual casserole bowls and layered away. Everyone enjoyed them, and I swear you could not tell the difference between the grain free tortillas in this dish and regular wheat or corn based tortillas. If you prefer to make one larger casserole instead of 4 individual smaller casseroles, use a 3-quart Pyrex-type baking dish and layer in the the same order (or go wild and create your own). I snapped a couple of photos below as well as my super simple recipe. Enjoy!

Chicken Quesadilla Casserole -- Low Carb & Wheat Free
Serves 4

Ingredients:

2 tablespoons olive oil, plus extra for greasing casseroles
1 large Poblano pepper (or regular green pepper), sliced into strips
2 red bell peppers, sliced into strips
1 small onion, sliced
4 cups cooked chicken, shredded or diced
2/3 cup water
1 recipe for taco seasoning (below)
6 - 8 grain free tortillas
1 cup salsa
8 slices pepper jack cheese (or Monterey jack, cheddar, etc.)
2 cups shredded cheddar cheese
Optional toppings: sour cream, pickled jalapeno slices, diced tomato, sliced olives

For the Taco Seasoning:
    2 teaspoons chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon cayenne pepper (or to taste)
    1/4 teaspoon dried oregano
    1/4 teaspoon paprika (I use smoked paprika)
    1 teaspoon ground cumin (I used roasted cumin)
    1/2 teaspoon sea salt
    1 teaspoon black pepper

Directions:

Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium heat and cook peppers and onions until softened, stirring frequently, about 5 minutes or to desired doneness. In a separate skillet, combine chicken, taco seasoning spices and water; simmer on low until all liquid is absorbed, about 10 minutes.

Lightly spray or grease bottom of 4 individual casserole bowls (or a 3-quart casserole dish) with olive oil and divide the ingredients and assemble in the following order; 1st layer is tortilla/chicken/peppers & onions/salsa/slice of cheese; then repeat 2nd layer of tortilla/chicken/peppers & onions/salsa/slice of cheese. Top casserole with last tortilla and cover with shredded cheese. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Garnish with optional toppings, as desired.

*Note - If making 1 larger casserole, use approximately 2 tortillas per layer; if make 4 individual casseroles, cut tortillas to fit the size and shape of your casseroles (it doesn't have to be perfect and you can overlap to fit).