Vegetarian Chicken Cheese Quesadilla
Satisfy your Tex-Mex cravings with this Vegetarian Chicken Cheese Quesadilla, a quick and flavorful twist on the classic dish! Perfect for weeknight dinners or casual gatherings, this recipe features golden, crispy flour tortillas stuffed with perfectly seasoned plant-based chicken strips, vibrant sautéed bell peppers, and gooey layers of shredded cheddar and mozzarella cheeses. A sprinkle of fresh cilantro enhances the bold flavors, while traditional spices like cumin and paprika deliver a smoky kick. Ready in just 30 minutes, these quesadillas pair beautifully with sour cream and salsa for dipping. Whether you're a vegetarian or simply exploring meat-free options, this quesadilla recipe is guaranteed to become a crowd favorite!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 200 grams plant-based chicken strips
- 200 grams shredded cheddar cheese
- 100 grams shredded mozzarella cheese
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- sour cream, for serving
- salsa, for serving
Instructions
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced red onion, diced red bell pepper, and diced green bell pepper. Sauté for about 5 minutes until the vegetables are softened.
Add the plant-based chicken strips to the skillet with the vegetables. Sprinkle the ground cumin, paprika, salt, and black pepper over the mixture. Cook for another 5 minutes until the plant-based chicken is heated through and slightly browned.
Remove the skillet from heat and stir in the fresh cilantro. Set the mixture aside.
In a clean skillet or griddle over medium heat, lightly brush with the remaining tablespoon of olive oil.
Place one tortilla in the skillet and sprinkle half with a generous amount of shredded cheddar cheese and shredded mozzarella cheese.
Spread a portion of the plant-based chicken and vegetable mixture over the cheese. Fold the other half of the tortilla over to enclose the filling.
Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese has melted. Repeat the process with the remaining tortillas and filling.
Remove the quesadillas from the skillet, slice them into triangles, and serve hot with a side of sour cream and salsa.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 17.9 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2604 mg | 200% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1418 mg | 30% | |
*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.
