Vegetarian Chicken Cheese Quesadilla

Upgrade your Tex-Mex cravings with these irresistible Vegetarian Chicken Cheese Quesadillas—perfect for meat-free meals that don’t skimp on flavor! Packed with savory plant-based chicken strips, gooey layers of cheddar and mozzarella cheese, and vibrant sautéed vegetables like bell peppers and red onion, this quick and easy recipe is a crowd-pleaser. Infused with smoky cumin and paprika, these quesadillas offer a flavorful twist on the classic. Ready in just 30 minutes, they’re perfect for busy weeknights or casual gatherings. Serve them hot, sliced into crispy triangles, with tangy salsa and creamy sour cream for dipping!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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
• 0 sour cream, for serving
• 0 salsa, for serving

Directions

Step 1

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.

Step 2

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.

Step 3

Remove the skillet from heat and stir in the fresh cilantro. Set the mixture aside.

Step 4

In a clean skillet or griddle over medium heat, lightly brush with the remaining tablespoon of olive oil.

Step 5

Place one tortilla in the skillet and sprinkle half with a generous amount of shredded cheddar cheese and shredded mozzarella cheese.

Step 6

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.

Step 7

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.

Step 8

Remove the quesadillas from the skillet, slice them into triangles, and serve hot with a side of sour cream and salsa.

Nutrition Facts

Serving size	(1117.0g)

Amount per serving	% Daily Value*
Calories	2440.6

Total Fat 150.2g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 300.4mg	0%
Sodium 5367.6mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 17.8g	0%
Total Sugars 17.9g
Protein 136.5g	0%

Vitamin D 0IU	0%
Calcium 2603.7mg	0%
Iron 13.7mg	0%
Potassium 1418.3mg	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: 54.4%

Protein: 22.0%

Carbs: 23.7%