Dairy Free Chicken Quesadilla
Crispy, golden, and packed with smoky spiced chicken, sautéed peppers, and caramelized onion, this is the kind of weeknight dinner that disappears fast. The filling gets its depth from a quick spice rub — chili powder, cumin, smoked paprika, and garlic powder — rubbed right onto the chicken before it hits a hot skillet. Skipping dairy doesn't mean skipping the melt: shredded dairy free cheese does the job beautifully, holding everything together in a satisfying, gooey pull when you cut into each wedge. The technique here is straightforward — cook the chicken, sauté the veg, fold and press — so even on a busy night you're looking at a genuinely impressive result. Each quesadilla comes out with a shatteringly crisp exterior and a warm, savory interior that tastes anything but compromised. Serve with fresh cilantro and a squeeze of lime to brighten the whole plate. This one makes four generous servings, so it's just as good for feeding a crowd as it is for meal-prepping lunches the next day.
About FigFig 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
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the filling
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 ½ cups dairy free cheese, shredded
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (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 and rub the spice mixture evenly over both sides.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the exterior is deep golden. 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!