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!
Soak cubed chicken in almond milk for 30 minutes.
Preheat oven to 400 degrees.
In a bowl, mix together the flour, breadcrumbs, and taco seasoning.
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.
Baked chicken for 20-25 minutes or until golden brown and reaches a temperature of 165 degrees.
Remove from oven.
Using a fork, smash the avocados until no large chunks remain.
On one tortilla, spread 1/4 of the smashed avocados across the entire tortilla.
Add 1/4 of the baked chicken and 1/4 of the beans onto one side of the tortilla.
Add any optional toppings you may want.
Fold tortilla in half.
Place tortilla in a large skillet over medium low heat.
Cook for 3-4 minutes or until golden brown. Flip and cook for another 1-2 minutes. Or until golden brown.
Remove and repeat the process with remaining ingredients.
Serve alongside a side of salsa.
*Nutritional facts are only estimates and do not include any optional toppings.