Dairy-Free Chicken and Cheese Quesadilla

Satisfy your craving for a cheesy, savory meal with this Dairy-Free Chicken and Cheese Quesadilla—perfect for those avoiding dairy without compromising on flavor. Tender, spice-rubbed chicken combines with caramelized red bell peppers and onions, all nestled inside a crispy golden tortilla with creamy dairy-free cheddar shreds that melt like a dream. Fresh cilantro and ripe avocado add a vibrant touch, while a squeeze of lime brings a bright, zesty finish. Ready in just 40 minutes, this delicious and easy-to-make quesadilla is a great weeknight dinner or lunch option for both kids and adults. Serve it as is, or pair with your favorite salsa or dairy-free sour cream for the ultimate Tex-Mex experience!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Dairy-free cheddar cheese shreds
• 4 Large flour tortillas
• 0.5 Red bell pepper
• 1 Small onion
• 0.25 cup Fresh cilantro
• 1 Avocado
• 1 Lime

Directions

Step 1

Begin by butterflying the chicken breast for even cooking. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Step 2

In a small bowl, combine chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Rub this mixture onto both sides of the chicken breast.

Step 3

Place the chicken in the heated skillet and cook for about 5-6 minutes on each side, or until fully cooked. Remove from the skillet and allow it to rest for a few minutes before slicing into thin strips.

Step 4

While the chicken is cooking, thinly slice the red bell pepper and onion. Heat the remaining tablespoon of olive oil in another skillet over medium heat and sauté the bell pepper and onion until they become soft and slightly caramelized, around 5-7 minutes.

Step 5

Chop the fresh cilantro and set it aside for later use. Peel, pit, and slice the avocado. Cut the lime into wedges for serving.

Step 6

To assemble the quesadillas, lay one flour tortilla on a clean surface. Sprinkle 1/4 cup of the dairy-free cheddar cheese over half of the tortilla. Layer on a portion of the sliced chicken, bell peppers, and onions, and add a sprinkle of chopped cilantro. Top with a few slices of avocado.

Step 7

Fold the tortilla over to create a half-moon shape. Repeat the assembly with the remaining tortillas.

Step 8

Heat a non-stick skillet or griddle over medium heat. Carefully place the assembled quesadillas in the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.

Step 9

Remove the quesadillas from the skillet, let them cool slightly, and then cut them into wedges. Serve immediately with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1029.4g)

Amount per serving	% Daily Value*
Calories	2288.0

Total Fat 134.1g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 170mg	0%
Sodium 4136.8mg	0%
Total Carbohydrate 195.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 11.5g
Protein 92.3g	0%

Vitamin D 10IU	0%
Calcium 2065.2mg	0%
Iron 12.8mg	0%
Potassium 1913.7mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 15.7%

Carbs: 33.1%