Dairy Free Baked Chicken Quesadillas
These dairy-free baked chicken quesadillas as so insanely delicious, they'll have you forgetting that you're even missing any dairy. Try out these delicious stuffed quesadillas today!
Ingredients
- 2 cups Silk Unsweetened Almondmilk
- 2 boneless chicken breasts, cubed
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 tbsp homemade taco seasoning
- 4 10" flour tortillas
- 2 avocados
- 1 cup black beans
Optional Toppings
- 1 cup corn
- 1/2 cup red onions, diced
- 1/2 cup salsa (or diced tomatoes)
- 1 jalapeno, sliced thin
Instructions
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Soak cubed chicken in almond milk for 30 minutes.
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Preheat oven to 400 degrees.
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In a bowl, mix together the flour, breadcrumbs, and taco seasoning.
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Drain any remaining almondmilk from the bowl after 30 minutes. Dredge the chicken cubes in the flour mixture and placed on a lightly greased baking sheet.
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Baked chicken for 20-25 minutes or until golden brown and reaches a temperature of 165 degrees.
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Remove from oven.
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Using a fork, smash the avocados until no large chunks remain.
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On one tortilla, spread 1/4 of the smashed avocados across the entire tortilla.
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Add 1/4 of the baked chicken and 1/4 of the beans onto one side of the tortilla.
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Add any optional toppings you may want.
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Fold tortilla in half.
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Place tortilla in a large skillet over medium low heat.
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Cook for 3-4 minutes or until golden brown. Flip and cook for another 1-2 minutes. Or until golden brown.
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Remove and repeat the process with remaining ingredients.
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Serve alongside a side of salsa.
Recipe Notes
*Nutritional facts are only estimates and do not include any optional toppings.