Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Spicy Chicken Fajitas (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Diane Wilson.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    2 large chicken breast halves, cooked and shredded
    2 Tablespoons lime juice
    1 medium onion, chopped
    1 medium red pepper, sliced
    2 teaspoons chili powder
    1 teaspoon salt
    1/8 teaspoon cumin
    2 tablespoons vegetable oil
    4 oz. Monterey Jack cheese with jalapeno peppers
    2 tablespoons chopped dry cilantro
    gluten-free flour or corn tortillas

    In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Valeri Wells.
    Ingredients:
    6 chicken hindquarters
    2 cans gluten-free tomato sauce
    Chili powder (one or two heaping tablespoons)
    Salt
    Jumbo hard corn taco shells
    Lettuce, chopped
    Fresh tomatoes, chopped
    Grated cheddar or jack cheese
    Directions:
    Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.
    Put chicken meat in an appropriate sized dish ...

    Jefferson Adams
    Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening.
    Ingredients:
    3 Hass avocados, peeled and pitted

    Jefferson Adams
    This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
    I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.
    Ingredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free salsa verde (see recipe below)
    Corn oil
    Salt
    Garnishes:
    Cotija cheese or queso fresco
    Crema Mexicana or creme fraiche
    Cilantro, chopped
    Red onion, chopped
    Radish, sliced
    Avocado, sliced or roughly ...

    Jefferson Adams
    This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
    1 small can black beans, rinsed and drained 1 small can kidney beans, drained 1 small can canellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 clove garlic, crushed 1 small can corn, drained 1 small red onion, chopped 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoons fresh lime juice 1 tablespoon lemon juice 1½ tablespoons white su...