• For the Beef Quesadilla

Prepare the Vegetables:

• Thinly slice 1/2 yellow onion and 1 bell pepper into strips.
• Set aside.

Cook the Vegetables:

• Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat.
• Add the onions and bell peppers. Sauté for 5–7 minutes until crisp-tender.
• Remove from the skillet and set aside.

Cook the Ground Beef:

• n the same skillet, add 1 pound of lean ground beef.
• Cook for 5–7 minutes, breaking it apart with a spatula, until browned and fully cooked.
• Drain any excess grease if needed.

Season the Filling:

• Add 2 teaspoons ground cumin, 1/2 cup frozen or canned corn (drained), and 1/2 cup black beans (rinsed and drained) to the beef.
• Season with salt and pepper to taste.
• Stir and cook for 2–3 minutes to combine flavors.

Assemble the Quesadilla:

• Lay a gluten-free tortilla on a clean surface.
• Sprinkle a layer of shredded cheese (about 1/4 cup) over half the tortilla.
• Add a portion of the beef mixture, sautéed vegetables, and another layer of cheese.
• Fold the tortilla in half.

Cook the Quesadilla:

• Heat a skillet or griddle over medium-low heat.
• Place the assembled quesadilla on the hot surface.
• Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.

Serve:

• Remove from heat, cut into wedges, and serve with your favorite toppings, like salsa, guacamole, or sour cream.

For the Gluten-Free Chicken Nuggets

• Prep the Chicken:
• Cut 1 pound of chicken breast into nugget-sized pieces.
• Set Up the Breading Station:
• Bowl 1: Beat 1 egg in a shallow dish.
• Bowl 2: Combine 1 cup gluten-free flour, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Bowl 3: Add 1 cup gluten-free breadcrumbs or crushed crackers.
• Bread the Nuggets:
• Dip each chicken piece into the flour mixture, then into the beaten egg, and finally coat with breadcrumbs.
• Repeat for all nuggets.
• Cook the Nuggets:
• Pan-Frying:
• Heat oil in a skillet over medium heat.
• Cook nuggets for 3–4 minutes on each side until golden brown and cooked through.
• Baking:
• Preheat the oven to 400°F (200°C).
• Place nuggets on a greased baking sheet. Spray with non-stick cooking spray.
• Bake for 15–20 minutes, flipping halfway through.
• Air-Frying:
• Preheat the air fryer to 380°F (193°C).
• Arrange nuggets in a single layer in the air fryer basket.
• Cook for 10–12 minutes, shaking the basket halfway through.
• Serve:
• Pair nuggets with your favorite gluten-free dipping sauces like ranch, BBQ sauce, or honey mustard.