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Easy Kosher Chicken Quesadillas with Dairy Free Cheese

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Meat (Fleishig)

Chicken quesadillas with dairy-free cheese: shredded chicken poached in seasoned broth with paprika and cumin, layered with melty dairy-free mozzarella-style cheese, bell pepper and red onion in flour tortillas, and crisped in a skillet.

Flavorful Chicken

Poach the chicken breasts gently in broth seasoned with the spices until just cooked, then shred them while warm so they absorb the flavors. A squeeze of lime juice adds brightness. Cook the quesadillas over medium heat, and cover the skillet for the last minute if the dairy-free cheese needs help melting.

Kosher Notes

This is a meat (fleishig) recipe, so the cheese must be dairy-free and certified pareve; some cheese alternatives contain milk derivatives. Check that the tortillas are pareve too.

Serving

Serve right away with salsa and guacamole. The cooked chicken keeps for 3 days.

Easy Kosher Chicken Quesadillas with Dairy Free Cheese
Crispy flour tortillas filled with seasoned shredded chicken and melty dairy free cheese make these kosher quesadillas absolutely delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For Assembly
  • 8 large flour tortillas 10-inch size
  • 2 cups shredded dairy free cheese mozzarella style works best
  • 1 medium bell pepper diced small
  • 1/4 cup diced red onion
  • 2 tablespoons vegetable oil for cooking

What I use for this recipe

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Method
 

Prepare the Chicken
  1. In a medium saucepan, bring chicken broth to a simmer over medium heat. Add chicken breasts and cook for 15-18 minutes until internal temperature reaches 165°F.
  2. Remove chicken from broth and let cool for 5 minutes. Shred the chicken using two forks.
  3. In a bowl, combine shredded chicken with paprika, cumin, garlic powder, onion powder, salt, and pepper. Mix well and set aside.
Assemble and Cook
  1. Heat a large skillet over medium heat. Brush one side of each tortilla lightly with oil.
  2. Place one tortilla oil-side down in the skillet. Layer with 1/4 of the seasoned chicken, 1/4 of the diced bell pepper and onion, and 1/2 cup dairy free cheese.
  3. Top with another tortilla, oil-side up. Cook for 2-3 minutes until bottom is golden brown and crispy.
  4. Carefully flip the quesadilla and cook for another 2-3 minutes until second side is golden and the dairy-free cheese is melted.
  5. Transfer to a cutting board and let rest for 1 minute before cutting into wedges. Repeat with remaining ingredients to make 4 quesadillas total.

Notes

For extra flavor, add a tablespoon of fresh lime juice to the seasoned chicken. These quesadillas are best served immediately while the dairy-free cheese is still melty. Leftover chicken can be stored in the refrigerator for up to 3 days and reheated before using. If your dairy free cheese isn't melting well, cover the skillet with a lid during the last minute of cooking to help it along.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 920mg 40%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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