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Dairy Free Sun-dried Tomato and Chicken Quesadillas

This is the perfect lunch or dinner for former cheese lovers. These dairy free quesadillas are made with cashews, basil and sun-dried tomatoes.

So last week I made a big batch of dairy free cream sauce for pasta. I didn’t plan to make so much sauce though and didn’t know what to do with the rest! Over the weekend I was looking for a quick lunch and I looked at that extra sauce with curiosity. There’s also like a 10 minute window for before hungry turns to HANGRY, so I had to think on my toes. The extra sauce was still in the blender, so I added sun-dried tomatoes and basil to it and it became so sweet and delicious.

Dairy free sundried tomato and chicken quesadillas | brightrootskitchen.com

These dairy free quesadillas are great for those who struggle with dairy. I’m lactose intolerant, so I’m always looking for ways to get the satisfaction of a cheesy and delicious meal without the bloat. When I first heard of cashew cream sauce I was intrigued but skeptical. I just assumed it would lack the smoothness of an actual cream sauce. Soaking the cashews really adds to the smoothness though. Also cashews (and nuts in general) are a great source of healthy fat, so they definitely mimic the richness of cream. If you’re not a big nut fan, don’t worry, there isn’t a nutty taste to it.

Dairy free sundried tomato and chicken quesadillas

As you know I like to make healthy swaps in my recipes, so here are the swaps for this one:

Flour tortillas→ Whole wheat tortillas

Cheese/Cream sauce → Cashew sauce

Tip: If you have extra sauce leftover, you can thin it out a bit with a little water and toss it with pasta. It also makes a great dip for whole wheat pita chips. Happy eating!

Dairy free sundried tomato and chicken quesadillas

Dairy free sundried tomato and chicken quesadillas | brightrootskitchen.com

Dairy free sun-dried tomato and chicken quesadillas

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This is the perfect lunch or dinner for former cheese lovers. These dairy free quesadillas are made with cashews, basil and sun-dried tomatoes.
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Main Course
Prep Time15 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time35 minutes
Servings4

Ingredients

  • 4 whole wheat tortillas
  • 8 chicken tenderloin strips cut into cubes
  • 2 tbs olive oil
  • 1/2 cup panko breadcrumbs
  • 2 tbs dried oregano
  • 1/2 tsp red pepper flakes optional
  • salt and pepper to taste
  • 1 cup arugula

Caramelized Onions

  • 1 sweet onion thinly sliced
  • 2 tbs olive oil

Dairy Free "Cheese" Sauce

  • 1/2 cup cashews soaked in water at least 2 hours or overnight
  • 1/4 cup water
  • 1/4 cup soy milk or your preferred milk
  • 1 garlic clove grated
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh basil
  • salt and pepper to taste

Instructions

  • Drain cashews and add them to a blender with water, milk of your choice, garlic, sun-dried tomatoes, basil, salt and pepper. Blend until smooth. Tip: If you want the sauce to be thinner, add a little extra water.
  • Heat a skillet to medium-high heat. Add olive oil and onions to the pan. Cook for 10-15 minutes, stirring occasionally until tender and golden brown.
  • Preheat oven to 375 degrees. Place chicken cubes in a bowl with olive oil, oregano, red pepper flakes, salt, pepper and panko breadcrumbs. Toss together and press the breadcrumbs into the chicken so that it sticks. Place crusted chicken on a parchment lined baking sheet. Bake for 7 minutes until cooked through.
  • To assemble the quesadillas, smear them with cashew sauce. Top with caramelized onions and chicken then fold in half. Place in a non-stick skillet on medium high heat. Cook 3-4 minutes per side until golden brown.
  • To serve open the quesadillas, add in arugula and extra sun-dried tomatoes. Close and enjoy!
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