Dairy-Free Chicken Quesadillas
Take your quesadilla game to the next level with these irresistible Dairy-Free Chicken Quesadillas, tailored for those seeking flavor-packed meals without the dairy. Perfectly seasoned chicken breasts are pan-seared and combined with sautéed bell peppers and onions for a smoky yet vibrant filling. Dairy-free cheese shreds deliver creamy, melty goodness that pairs seamlessly with the crispy golden tortillas. This easy-to-make recipe is ready in under 40 minutes, making it ideal for busy weeknight dinners or casual gatherings. Garnished with fresh cilantro, slices of avocado, and a squeeze of lime, these quesadillas are as delicious to look at as they are to eat. Whether you're dairy-free or simply exploring new culinary options, these quesadillas are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 whole Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cumin
- 1 cup Dairy-free cheese shreds
- 4 whole Large flour tortillas
- 1 whole Red bell pepper
- 1 whole Yellow onion
- 0.25 cup Fresh cilantro
- 1 whole Avocado, sliced
- 1 whole Lime, cut into wedges
Instructions
Begin by preparing the chicken. Season both sides of the chicken breasts with salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and let rest for a few minutes before slicing into thin strips.
While the chicken is cooking, slice the red bell pepper and yellow onion into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the bell pepper and onion over medium heat until they are tender and slightly caramelized, about 5-7 minutes.
To assemble the quesadillas, lay the tortillas flat. On one half of each tortilla, evenly distribute the chopped chicken, sautéed peppers and onions, and dairy-free cheese shreds.
Fold the tortillas over to close them into half-moons.
Wipe the skillet clean and heat over medium heat. Place the quesadillas in the skillet (you may need to do this in batches) and cook for 3-4 minutes on each side until the tortillas are golden brown and crispy, and the cheese has melted.
Remove the quesadillas from the skillet and let them cool for a couple of minutes before cutting them into wedges.
Garnish with fresh cilantro leaves, sliced avocado, and serve with lime wedges on the side.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.7 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2433 mg | 52% | |
*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.
