Chicken Quasadillas

Ingredients:

- 1 lb boneless skinless chicken breast or chicken thigh, cut into small cubes

- 2 tbsp ginger, minced

- 2 garlic, minced

- 1 green pepper, cubed

- 1 onion, chopped

- 4 mushrooms, sliced

- 3 tomatoes, diced

- 3 tbsp lemon juice

- 1/2 tsp chili pepper

- 1/2 tsp cayenne pepper

- 5 tbsp olive oil

- 2 gluten-free corn tortillas

- 3 tsp salt

Preparation:

- Marinate chicken with ginger, garlic, 1 tbsp lemon juice, and 1 tsp salt for at least 30 minutes.

- Heat 3 tbsp olive oil in frying pan on medium-high heat. Stir fry chicken until cooked. Take chicken out and set aside.

- In the same frying pan, add another 1 tbsp olive oil. Saute onion, pepper, and mushroom until soft. Take the vegetables out and set aside on a separate plate.

- Combine tomatoes, chili pepper, cayenne pepper, the remaining 1 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp salt together. In the same frying pan, heat the tomato mixture on medium heat for 3 minutes.
- Preheat oven at 350F.

- In a baking pan, add a layer of tomato mixture, a layer vegetables, a layer of chicken, and a layer of totillas. Repeat the layering in the same order. Bake in oven for 15 minutes.