Dairy-Free Chicken Cheese Quesadilla
Indulge in the savory goodness of a Dairy-Free Chicken Cheese Quesadilla, a wholesome twist on the classic comfort food. This easy-to-make recipe features tender, cumin-seasoned chicken strips, sautéed bell peppers, and onions, all layered with melty dairy-free cheddar cheese inside a crispy golden tortilla. A hint of fresh cilantro and a dollop of salsa add a burst of flavor to every bite, creating a meal that's both satisfying and lactose-intolerance-friendly. Ready in just 35 minutes, this recipe is perfect for busy weeknights or casual gatherings, and it’s sure to become a family favorite. Serve these quesadilla wedges piping hot with extra salsa or a dairy-free sour cream alternative for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 1 cup dairy-free shredded cheddar cheese
- 4 pieces large flour tortillas
- 1 medium bell pepper
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 0.25 cup salsa
Instructions
Begin by preparing the chicken. Slice the chicken breast into thin strips.
Season the chicken strips with ground cumin, garlic powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken strips and cook for about 6-8 minutes, or until fully cooked and lightly browned. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Slice the bell pepper and onion into thin strips and add them to the pan.
Sauté the vegetables for about 5 minutes, or until they are tender and slightly caramelized. Remove from the pan and set aside.
Wipe the pan lightly and reduce the heat to medium.
Place one tortilla in the pan. On half of the tortilla, sprinkle some dairy-free cheddar cheese, followed by a portion of the cooked chicken, sautéed vegetables, some fresh cilantro, and a spoonful of salsa. Top with more cheese.
Fold the tortilla over to enclose the filling. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove the quesadilla from the pan and repeat the process with the remaining tortillas and fillings.
Once all quesadillas have been cooked, cut each one into wedges and serve immediately with extra salsa or dairy-free sour cream if desired.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1472 mg | 31% | |
*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.
