A quesadilla without cheese? What?!
Seeing the title of this recipe, dairy-free chicken quesadilla, you’re most likely thinking, “What is a quesadilla without cheese?” Which probably makes you also think it has some weird-tasting vegan cheese alternative that doesn’t even come close to comparing with your typically oozing-and-gooing-with-cheese quesadilla.
Well, let me tell you, the best thing about this quesadilla recipe is that it doesn’t pretend to be something it’s not. Yes, it’s dairy-free and has no cheese, but it doesn’t try to pretend to cheesy when it’s clearly not!
What’s the Secret?
So without the cheese, what exactly makes this chicken quesadilla so good? The sauce. I like to call it “magical enchilada sauce” because it is just that delicious! And you know what makes the magical enchilada sauce even more magical? It’s made from 100% whole food ingredients, is gluten-, grain- and corn-free, and my kids can’t seem to get enough of it! Delicious, healthy and kid-friendly? What more can I say besides that I know this recipe will become a weeknight staple at your house!
This Dairy-Free Chicken Quesadilla is…
Watch this episode of Morgan Makes It to see these Dairy-Free Chicken Quesadillas come to life!
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8 Siete cassava flour tortillas
2 cups shredded chicken
2 red peppers, chopped
1 sweet onion, chopped
2 tbsp. coconut oil, divided
8 oz. enchilada sauce
1 cup cashews
⅓ cup nutritional yeast
⅓ cup black bean salsa
1 cup garlic hummus
Juice of 1 large lime
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
Add all filling ingredients into a high-speed blender or food processor and process until completely smooth. Transfer filling to a bowl and set aside. Using the stove, melt 1 tablespoon coconut oil in a frying pan. Add chopped peppers and onions and saute until cooked to your liking. Transfer veggies to a different bowl.
Melt another tablespoon of coconut oil in the frying pan, if needed, to prevent sticking. Spread filling on one tortilla, top one half with cooked vegetables and shredded chicken and fold in half. Place on pan to cook, flipping after 2 minutes or when it begins to brown. Remove from heat after the opposite side begins to brown. Slice avocado to top it off.
Yields 8 quesadillas