Vegan Dairy Free Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

Smoky, well-seasoned peppers and onion get cooked down until they're soft and caramelized at the edges, then tucked into warm tortillas with melted, gooey cheese for a filling that's every bit as satisfying as it sounds. Each tortilla gets folded into a golden half-moon and cooked in a hot skillet until the outside turns crisp and the inside goes melty, then sliced into wedges for easy sharing. A squeeze of lime and a scatter of fresh cilantro brighten the whole thing right before serving. It's quick enough for a weeknight but has enough char and spice to feel like a real meal, and it's a solid pick for anyone building out a vegan lineup of easy, crowd-pleasing dinners.

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 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.

Want the full recipe?

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