Mushroom and chicken quesadilla
A Mexican fiesta of mushrooms and chicken in this tasty lunch snack.
Ingredients
- 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
Instructions
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.