Cinnamon Free Dairy Free 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 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the filling

1 tbsp olive oil
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
1 tbsp olive oil, divided (for cooking quesadillas)

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
½ cup salsa (optional)

Instructions

1
Pat the chicken breasts dry and coat evenly with the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts 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 slice or shred into bite-sized pieces.

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