Chicken & Mushroom Quesadillas

This recipe works in combination with: Cauliflower Cheese with Crispy Bacon, Spicy Chicken Jambalaya. This recipe features in these meal plans: Cheap & Easy, Simple and Easy.

Fried tortillas with a chicken, mushroom and cheese filling, served with a simple side salad.


  • 1 medium onion (approx 185g), finely chopped
  • 2 skinless chicken breast fillets, cut into thin strips
  • 10 closed cup mushrooms, sliced
  • 300g of cheddar cheese, grated
  • 8 plain flour tortilla wraps
  • 110g of watercress, spinach and rocket
  • 1 half cucumber portion, finely sliced
  • 4 tbsp vegetable oil
  • 1 tsp dried mixed herbs
  • 2 tsp vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £2.45
  • Store cupboard: Basic
  • Calories per serving: 1040
  • 5-a-day per serving: 2.1
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Chicken & Mushroom Quesadillas photo

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  1. To make the salad dressing, mix together 2 tbsp oil, the vinegar and mixed herbs. Season with salt and pepper and set aside.
  2. To make the filling, heat 1 tbsp oil in a frying pan and cook the chicken for 5-6 minutes, or until lightly browned. Add the mushrooms and onion and cook for 3-4 minutes, or until tender. Remove from the heat, season with salt and pepper and mix in the grated cheese.
  3. To make the quesadillas, spoon the filling evenly onto 4 tortillas and lay the remaining tortillas on top.
  4. Heat 1 tbsp oil in the frying pan and fry the quesadillas, one at a time, on both sides until the tortillas are golden and the cheese filling has melted.
  5. Toss the salad leaves and cucumber with the dressing. Cut the quesadillas into quarters and serve with the salad.

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