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1 punnet Mushrooms (halved and thinly sliced)
2 peppers (you choice of colour, diced)
Chicken breast (small cubes)
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 medium onion thinly sliced
Salt and pepper to taste
Multigrain/whole-wheat soft tortilla rounds
Grated cheddar cheese
Saute onions in 2 tablespoons olive oil
Add the oregano
Add the cubed chicken and cook until slightly browned
Add diced peppers, mushrooms & cayenne pepper and cooked until all liquid has dried up and is slightly browned
Salt and pepper to taste.
Assembly and cooking
Take 1 tortilla and sprinkle grated cheddar
Evenly spread your chicken filling
Sprinkle a bit more cheese over
Cover with another tortilla
Toast on a non stick pan on both sides.
Cut and enjoy
Alternatively you can roll filling and cheese in tortilla and toast
☆Can also be enjoyed with sour cream & guacamole ☆
Prepared, tried and tested by: Vashnee Chinnah
4 thoughts on “Vashnee's Chicken Mushroom & Pepper Quesadilla”
Great combination of flavours. As a big fan of mushrooms I can imagine the cayenne pepper would really bring out the flavour of the mushrooms!
Thanks so much, I will pass your note to my FB member Vashnee.
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region! and commented:
Thanks so much – yes a lovely happy meal.