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Mushroom and chicken quesadilla

A Mexican fiesta of mushrooms and chicken in this tasty lunch snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch
Cuisine Mexican
Servings 1 large


  • 10 ml oil
  • 1 chicken breast fillet, sliced
  • 250 g button mushrooms, thickly sliced
  • 3 ml paprika
  • 1 can red kidney beans, drained
  • 2 large flat wraps
  • 5 ml ground cumin or taco spice
  • 100 g guacamole
  • 100 g cheddar cheese, grated

For the salsa:

  • 1 red onion
  • 2 2 tomatoes
  • fresh coriander
  • sliced fresh green chilli if desired


For the quesadilla:

  • 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. 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 reserved mushroom and chicken mixture, guacamole, cheddar cheese and fresh salsa.
  • Lay the second wrap on top of the filling.
    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.

For the fresh salsa:

  • Finely dice 1 red onion and 2 tomatoes. Add fresh coriander and some sliced fresh green chilli if desired.
    Season with salt and pepper.
Keyword sandwich, snacks