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Chicken Quesadilla Recipe

Emily Carter
A crispy vegan quesadilla stuffed with tofu “chicken,” veggies, and melty dairy-free cheese for a satisfying, protein-rich, comfort-loaded meal.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Calories 310 kcal

Ingredients
  

  • 1 cup shredded tofu vegan chicken swap
  • 4 small tortillas
  • ½ cup dairy-free cheese
  • ½ cup sliced bell peppers
  • ¼ cup chopped onions
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic paste
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

Instructions
 

  • Heat a skillet and add 1 tablespoon olive oil.
  • Add shredded tofu and sauté 3 minutes.
  • Add onions and bell peppers.
  • Mix in soy sauce, paprika, garlic paste, pepper, and salt.
  • Cook 3 minutes until fragrant.
  • Place a tortilla flat.
  • Add tofu mix and dairy-free cheese.
  • Cover with another tortilla.
  • Cook 2 minutes per side until golden and crispy.
  • Drizzle lemon juice before serving.
  • Slice and enjoy your Chicken Quesadilla—without chicken and without chaos.

Notes

Nutritional Values (Per Serving)

Calories: 310
Total Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 38g
Fiber: 4g
Protein: 15g

Vitamins & Minerals (Per Serving)

Vitamin C: 17%
Iron: 13%
Magnesium: 11%
Vitamin A: 14%
Calcium: 9%

Additional Notes / Tips

  • Add jalapeños for extra spice.
  • Use whole-wheat tortillas for added fiber.
  • A drizzle of chili sauce upgrades the entire vibe instantly.