EASY {Gluten and Dairy Free} Mango Salsa Chicken

This was so easy and we really enjoyed it! I love an easy dinner after a long day. I am posting this at Allergy Free Wednesdays.

Chicken:

6 Chicken tenders
Santa Barbara Mango Peach Salsa
McCormick's Grill Seasoning (or salt and pepper if you are soy free)
Taco Seasoning
Daiya Mozzarella Cheese
Extra Virgin olive oil

For the Quesadillas:
Daiya Mozzarella cheese
Mission corn tortillas or Brown Rice Tortillas

Toppings:
Lettuce (chopped)
Tomato (chopped)
Guacamole (1 cup avacado mixed with 1/2 cup of salsa and a squeeze of lime)

Directions:
Take the chicken tenders and put in a baking pan. Sprinkle with taco seasoning, McCormick's seasoning (or salt and pepper), drizzle with olive oil and sprinkle on some Daiya Mozzarella cheese. Cook at 375 until cooked to 165F (about 20 minutes).  Top with Mango Peach Salsa.

Meanwhile put olive oil in a frying pan. Grill the tortillas with Daiya cheese in the middle. Flip them over when browned and cook some more. Serve with lettuce, tomato and guacamole. My husband likes to bend the quesadillas like a soft taco, and put everything inside. I tried it, and must say this really worked as well!