Vegan Chicken Quesadillas
Satisfy your Tex-Mex cravings with these irresistible Vegan Chicken Quesadillas, a plant-based twist on a beloved classic. Packed with seasoned vegan chicken strips, sautéed red bell pepper and onion, and gooey vegan cheddar cheese, these quesadillas deliver bold flavors and a delightful texture in every bite. Enhanced with a hint of ground cumin and chili powder, these quesadillas are quick to make, taking just 35 minutes from start to finish. Folded into golden flour tortillas and topped with fresh cilantro, creamy avocado slices, and a squeeze of lime, this dish is perfect for a weeknight dinner or a crowd-pleasing appetizer. Whether you're fully vegan or simply seeking a delicious meatless meal, these Vegan Chicken Quesadillas are a must-try for anyone who loves cheesy, savory flavor with a zesty twist!
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Recipe Information
Ingredients
- 250 grams Vegan chicken strips
- 1 tablespoon Olive oil
- 1 medium, sliced Red bell pepper
- 0.5 medium, sliced Red onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 200 grams, shredded Vegan cheddar cheese
- 4 large Flour tortillas
- 2 tablespoons, chopped Fresh cilantro
- 1 medium, cut into wedges Lime
- 1 medium, sliced Avocado
Instructions
Heat olive oil in a large skillet over medium heat. Add the sliced red bell pepper and red onion. Cook for about 5 minutes, stirring occasionally, until they are softened.
Add the vegan chicken strips to the skillet with the bell pepper and onion. Season with salt, ground black pepper, ground cumin, and chili powder. Stir well and cook for an additional 5 minutes or until the vegan chicken is heated through.
Remove the skillet from heat and set the cooked mixture aside.
Place a large skillet or griddle over medium heat. Once hot, place one tortilla in the skillet.
Sprinkle a portion of the vegan cheddar cheese onto half of the tortilla. Top this with a quarter of the vegan chicken mixture, followed by a bit more cheese and some fresh cilantro.
Fold the tortilla in half to enclose the filling and cook for about 2-3 minutes on each side or until the tortilla is golden brown and the cheese has melted.
Transfer the cooked quesadilla to a cutting board and repeat with the remaining tortillas and filling ingredients.
Once all quesadillas are cooked, let them cool slightly, then cut them into wedges.
Serve the vegan chicken quesadillas with avocado slices and lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 11.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1978 mg | 42% | |
*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.
