Sports on the TV, laughing friends, great finger food and a couple of bottles of cold beer – hello South African summer! Try this sensational Mushroom and Chicken Quesadilla with Devil’s Peak Pale Ale – the bright, refreshing flavours in the Mexican-inspired quesadilla are excellent with a Pale Ale! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #ale #mushrooms


Mushroom and Chicken Quesadilla

Makes 1



10ml oil

1 chicken breast fillet, sliced

200g button mushrooms, thickly sliced

3ml paprika

1x410g can red kidney beans, drained

5ml ground cumin or taco spice

2 large flat wraps

100g guacamole

100g Cheddar cheese, grated

fresh salsa made from finely diced red onion, tomatoes, fresh coriander and sliced fresh green chilli, if desired



1 Heat the oil in a pan and fry the chicken until cooked. Transfer to a plate and return the pan to the stove. Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside.

2 Place the beans and cumin into a mixing bowl and roughly mash with a fork. Lay a wrap on a flat surface and spread the bean mixture on top. Top with the mushroom and chicken mixture, guacamole, Cheddar cheese and fresh salsa. Lay the second wrap on top of the filling.

3 Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes per side. Slices into wedges and serve.