Dairy-Free Chipotle Chicken Quesadilla
Experience the bold, smoky flavors of our Dairy-Free Chipotle Chicken Quesadilla—a satisfying meal that’s perfect for weeknight dinners or casual gatherings! This recipe expertly combines tender, grilled chicken marinated in chipotle peppers and warm spices, layered with melty dairy-free cheese, crisp red bell peppers, tangy red onion, and fresh cilantro, all tucked into golden, crispy tortillas. Ready in just 40 minutes, these quesadillas are a dairy-free delight for anyone who loves bold, zesty flavors without any compromise on creaminess. Serve them with creamy avocado slices and a squeeze of fresh lime for the ultimate finishing touch. Perfect for anyone seeking a healthier twist on a Mexican-inspired classic, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces large flour tortillas
- 2 cups dairy-free cheese shreds
- 0.5 pieces red onion, thinly sliced
- 1 pieces red bell pepper, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 1 pieces avocado, sliced
- 1 pieces lime
Instructions
In a bowl, combine the chipotle peppers, olive oil, cumin, garlic powder, onion powder, salt, and black pepper.
Add the chicken breasts to the bowl and coat them well with the marinade. Allow them to marinate for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Cook the marinated chicken breasts for about 5-7 minutes on each side, or until fully cooked through and nicely charred. Remove from heat and let cool slightly.
While the chicken cools, lay out the tortillas. On one half of each tortilla, evenly distribute a quarter of the dairy-free cheese, red onion slices, and red bell pepper slices.
Once the chicken is cool enough to handle, slice it into thin strips and distribute evenly over the cheese and vegetable layers on each tortilla. Top with chopped cilantro.
Fold the tortillas over to encase the fillings and press down gently.
Heat a non-stick skillet over medium heat. Place a quesadilla in the pan and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted.
Repeat the cooking process for the remaining quesadillas.
Slice each quesadilla into thirds or quarters and serve warm with avocado slices and lime wedges on the side.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7193 mg | 313% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 15.9 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2598 mg | 55% | |
*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.
