Mustard Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
1 tsp chili powder
Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz Spicely Organic Chili Powder Salt Free, 1 each Frontier Co-Op Chili Powder Blend - 1.94 oz Frontier Co-Op Chili Powder Seasoning Blend Salt Free - 1 lb
See all
½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the filling

1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced

For the quesadillas

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 large flour tortillas (10-inch)

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
guacamole, for serving (optional)

Instructions

1
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry with paper towels and rub the spice mixture evenly over both sides.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice or shred into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!