Vegan Dairy Free Chicken Quesadilla

Total time40 min

Prep time15 min

Cook time25 min

A smoky spice blend of chili powder, cumin, garlic, and smoked paprika sets the stage for this one, seared alongside sweet bell pepper and onion until everything turns golden and fragrant. Folded into a crisped, golden tortilla with melty dairy free cheese, each half-moon gets that irresistible crackly-edged crust you want from a proper skillet quesadilla. A quick flip finishes the second side to the same deep golden color, locking in all that smoky, savory filling. Sliced into wedges and served with a scatter of fresh cilantro and a squeeze of lime, it's the kind of weeknight dinner that comes together fast but still feels like a treat. This one is a genuinely solid pick for a vegan kitchen, delivering all the crunch, spice, and melty texture you're after without any fuss.

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
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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!