Pescatarian Dairy Free Quesadillas
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose 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 tbsp olive oil
- 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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