Dairy-Free Chicken and Cheese Quesadilla
Satisfy your craving for cheesy, savory goodness with this Dairy-Free Chicken and Cheese Quesadilla recipe, a flavorful twist on a classic favorite that's perfect for those avoiding dairy! Juicy, spiced chicken breast is seasoned with a bold blend of chili powder, cumin, and garlic, then paired with sautéed onions and red bell peppers for a burst of color and sweetness. Dairy-free cheddar cheese melts seamlessly into the mix, ensuring a creamy texture without compromising dietary restrictions. Topped with fresh cilantro and buttery avocado slices, and served with a squeeze of lime for a zesty finish, these quesadillas are quick and easy to make, clocking in at just 40 minutes from prep to table. Perfect for a weeknight dinner or a crowd-pleasing appetizer, this recipe will have everyone reaching for seconds. Keywords: dairy-free quesadilla, chicken and cheese quesadilla, easy weeknight dinner, gluten-free option, healthy Mexican-inspired recipe.
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Recipe Information
Ingredients
- 1 large Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Dairy-free cheddar cheese shreds
- 4 Large flour tortillas
- 0.5 Red bell pepper
- 1 Small onion
- 0.25 cup Fresh cilantro
- 1 Avocado
- 1 Lime
Instructions
Begin by butterflying the chicken breast for even cooking. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Rub this mixture onto both sides of the chicken breast.
Place the chicken in the heated skillet and cook for about 5-6 minutes on each side, or until fully cooked. Remove from the skillet and allow it to rest for a few minutes before slicing into thin strips.
While the chicken is cooking, thinly slice the red bell pepper and onion. Heat the remaining tablespoon of olive oil in another skillet over medium heat and sauté the bell pepper and onion until they become soft and slightly caramelized, around 5-7 minutes.
Chop the fresh cilantro and set it aside for later use. Peel, pit, and slice the avocado. Cut the lime into wedges for serving.
To assemble the quesadillas, lay one flour tortilla on a clean surface. Sprinkle 1/4 cup of the dairy-free cheddar cheese over half of the tortilla. Layer on a portion of the sliced chicken, bell peppers, and onions, and add a sprinkle of chopped cilantro. Top with a few slices of avocado.
Fold the tortilla over to create a half-moon shape. Repeat the assembly with the remaining tortillas.
Heat a non-stick skillet or griddle over medium heat. Carefully place the assembled quesadillas in the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Remove the quesadillas from the skillet, let them cool slightly, and then cut them into wedges. Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2065 mg | 159% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
