Vegetarian Chicken and Cheese Quesadilla
Indulge in the perfect balance of comfort and flavor with this Vegetarian Chicken and Cheese Quesadilla recipe! Packed with hearty plant-based chicken strips, colorful sautéed bell peppers, and gooey cheddar cheese, these quesadillas are a savory delight that even meat lovers will crave. Seasoned with ground cumin and chili powder for a zesty kick, the filling bursts with bold taste, all tucked into golden, crispy tortillas. Topped with fresh cilantro and served alongside creamy sour cream and tangy salsa, this easy, 35-minute recipe is ideal for a quick weeknight dinner or a satisfying snack. It’s a vegetarian twist on the classic chicken and cheese quesadilla you won’t want to miss!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 200 grams Vegetarian chicken strips
- 1 cup Shredded cheddar cheese
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.5 medium Onion
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Dice the red and green bell peppers and half an onion into small pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced bell peppers and onion to the skillet and sauté for 5-7 minutes, until they are softened.
Add the vegetarian chicken strips to the skillet with the sautéed vegetables.
Season the mixture with ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Continue to cook for another 5 minutes, ensuring that the vegetarian chicken strips are heated through and well mixed with the spices and vegetables.
Remove the skillet from heat and set the filling mixture aside.
In a clean skillet, heat a small amount of olive oil over medium heat.
Place a tortilla in the skillet and spoon a quarter of the filling mixture onto one half of the tortilla.
Sprinkle 1/4 cup of shredded cheddar cheese over the filling.
Fold the tortilla over the filling to create a half-moon shape.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Repeat the process with the remaining tortillas and filling.
After cooking, slice each quesadilla into wedges.
Finely chop fresh cilantro and sprinkle it over the cooked quesadillas before serving.
Serve the quesadillas with sour cream and salsa on the side.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 26.6 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1396 mg | 107% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1680 mg | 36% | |
*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.
