Description
These Cheesy Chicken Pepper Mushroom Quesadillas are packed with tender chicken, sautéed mushrooms, colourful peppers and plenty of melted cheddar. They’re quick enough for a weekday meal but tasty enough that you’ll want to make them again.
Ingredients
Units
Scale
- 1 punnet mushrooms, halved and thinly sliced
- 2 peppers, any colour, diced
- 2 chicken breasts, cut into small cubes
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 8 multigrain or wholewheat soft tortilla rounds
- 2 cups grated cheddar cheese, approximately
Instructions
- Heat 2 tbsp olive oil in a large non-stick frying pan over medium heat. Add 1 medium thinly sliced onion and cook for 3 to 4 minutes until softened. Stir in 1 tsp dried oregano.
- Add 2 chicken breasts, cut into small cubes, and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Add 2 diced peppers, 1 punnet halved and thinly sliced mushrooms and 1/2 tsp cayenne pepper. Cook for 7 to 10 minutes, stirring now and then, until the mushrooms have released their liquid and that liquid has cooked away. Keep cooking until the vegetables and chicken are lightly browned rather than watery.
- Season the chicken and vegetable mixture with salt and freshly ground black pepper to taste. Remove from the heat and let it cool for a few minutes so the tortillas don’t become soggy.
- Place 1 multigrain or wholewheat tortilla round in a clean nonstick frying pan over medium-low heat. Sprinkle with about 1/4 cup grated cheddar cheese, leaving a small border around the edge.
- Spread about 1/2 cup of the chicken, pepper and mushroom filling evenly over the cheese. Sprinkle with another 1/4 cup grated cheddar cheese, then cover with a second tortilla.
- Cook the quesadilla for 2 to 3 minutes, or until the underside is lightly toasted and the cheese is starting to melt. Carefully flip it and cook the other side for another 2 to 3 minutes until toasted and the cheese is fully melted.
- Repeat with the remaining tortillas, filling and grated cheddar cheese. Let each quesadilla rest for a minute before cutting into wedges.
- For a rolled version, place the chicken filling and grated cheddar cheese down the centre of each tortilla, fold in the sides and roll firmly. Toast seam side down in the non stick frying pan, turning gently until golden brown and heated through.
- Serve hot with sour cream and guacamole if you like.
Notes
Prepared, tried, and tested by Vashnee
