Description
These Paleo Chicken Quesadillas are a delicious grain-free and dairy-free take on a classic favorite. Made with tender shredded chicken, homemade creamy cashew cheese, and cassava flour tortillas, they’re perfect for a wholesome meal that suits paleo and dairy-free diets. The quesadillas are seasoned with flavorful taco spices and cooked to a golden brown in a skillet for a satisfying crisp texture. Serve with fresh salsa, guacamole, and almond milk sour cream for a complete, vibrant dish.
Ingredients
Cashew Cheese
- 3/4 cup unsalted cashews (no need to soak)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoons Siete Foods Taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/3 cup warm water
Quesadillas
- 1 1/2 cups cooked shredded chicken (rotisserie chicken recommended)
- 2 tablespoons olive oil or avocado oil, divided
- Sea salt to taste
- 1 teaspoon Siete Foods taco seasoning
- 4 10” cassava flour tortillas (Siete Foods burrito size or 6 smaller tortillas)
- Prepared cashew cheese sauce or Siete Foods cashew queso
- 2 tablespoons chopped cilantro
- 1 cup dairy-free cheddar shreds (optional, like Daiya)
To Serve
- Easy guacamole (recipe linked in original source)
- Kite Hill almond milk sour cream
- Fresh salsa
- Additional cilantro for garnish
Instructions
- Make the Cashew Cheese: In a small high-speed blender such as a NutriBullet, combine the cashews, fresh lemon juice, olive or avocado oil, nutritional yeast, Siete Foods taco seasoning, onion powder, garlic powder, sea salt, and warm water. Blend until very smooth and creamy, about 1-3 minutes, stopping to scrape down the sides as needed to achieve the right consistency.
- Prepare the Chicken: Drizzle the shredded chicken with 1 tablespoon of olive or avocado oil. Sprinkle with sea salt and 1 teaspoon of taco seasoning, then toss well to coat all the pieces evenly.
- Cook the First Quesadilla: Heat a large nonstick skillet over medium heat and add 1/2 tablespoon of oil. Once the oil is sizzling, place one cassava flour tortilla in the skillet. Spread half of the seasoned chicken evenly over the tortilla, followed by half of the prepared cashew cheese sauce, half of the chopped cilantro, and half a cup of dairy-free cheddar shreds if using. Top with a second tortilla. Cook until the bottom tortilla turns golden brown, then carefully flip with a wide spatula and cook the second side until golden and crispy.
- Cook the Second Quesadilla: Add the remaining 1/2 tablespoon oil to the skillet and repeat the process with the remaining ingredients to make the second quesadilla.
- Serve: Remove the quesadillas from the skillet and cut them into wedges. Serve hot topped with fresh salsa, Kite Hill almond milk sour cream, guacamole, and extra cilantro if desired. Enjoy your dairy-free, grain-free paleo meal!
Notes
- Cashew cheese can be prepared ahead and stored in the refrigerator for up to 3 days.
- Use pre-cooked rotisserie chicken to save time and add flavor.
- If you prefer a quicker option, Siete Foods Cashew Queso can be substituted for the homemade cashew cheese.
- Adjust seasoning and heat levels according to your taste preference.
- For a vegan version, omit chicken and add sautéed mushrooms or vegetables.
