Vegan Dairy Free Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

Golden, caramelized peppers and onions get tangled with warm chili powder, cumin, smoked paprika, and garlic for a filling that's smoky and a little sweet at the edges. Melty shredded dairy free cheese pulls everything together inside a folded flour tortilla, pressed in a hot skillet until the outside turns crisp and deeply golden. Every wedge gets that satisfying crunch-to-melt contrast, with the peppers softening into caramelized ribbons throughout. Fresh cilantro, a squeeze of lime, and a scoop of salsa on the side brighten up each bite. It's an easy, weeknight-friendly dinner that comes together in one skillet with minimal cleanup, and it's a solid pick for a vegan spread. Wedge it up and serve it hot, straight from the pan, for the best pull of melted cheese.

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 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.

Want the full recipe?

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