Chicken and mushroom quesadillas

Bring a taste of Mexico to the table with these crowd pleasers

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Serves: 4

Preparation time: 10

Cooking time: 10


Oil, for frying

1 large onion, chopped

300g closed-cup, button or chestnut mushrooms

2 cloves of garlic, crushed

1 red pepper, diced

2 chicken breasts, sliced

1 tsp cumin

1 tsp chilli powder

Salt and freshly ground black pepper

4 large tortilla wraps

200g Cheddar cheese, grated

Salsa, guacamole and sour cream, to serve


1 Heat some oil in a large pan over a medium heat. Add the onions and mushrooms and cook for approximately 5 minutes, until they begin to brown.

2 Add the crushed garlic and red pepper and cook for 1 minute more. Add the chicken, cumin, chilli powder, salt and pepper and stir until all the spices are incorporated.

3 Lay a tortilla wrap on the work surface and add a quarter of the cheese evenly across the wrap. Spoon half the chicken and mushroom mixture on top of the cheese and again spread evenly. Then add the remaining cheese before placing another wrap on top.

4 Wipe a small amount of oil across a large non-stick pan using kitchen roll, before heating the pan over a medium heat. Carefully place one quesadilla in the pan and cook for 3 minutes on each side until the cheese has melted and the quesadilla is lightly browned. Repeat with the second quesadilla.

5 To serve, cut each quesadilla into quarters alongside pots of salsa, guacamole and sour cream for guests to help themselves.

Recipe and images courtesy of

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