Rye Free Dairy Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
1 tsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
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½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the filling

1 medium red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
¼ tsp salt

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
Pat the chicken breasts dry and season all over with the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 6–7 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 shred or slice thinly.

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