Food Network UK

Easy Chicken-Mushroom Quesadillas

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Ingredients

  • 1 tbsp rapeseed oil
  • 1 large onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (350g)
  • 230g white button mushrooms
  • 3 cloves garlic, crushed
  • 250g cooked Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped skinless, boneless chicken breast (1 breast half)
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 60g baby spinach leaves, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into ribbons
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 4 (25-cm) whole-grain flour tortillas
  • 80g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated cheddar cheese
  • 120ml salsa
  • 60ml reduced-fat sour cream

Use imperial measurements

Method

How to make Easy Chicken-Mushroom Quesadillas

Heat the oil in a large frying-pan over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for one minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about two minutes.

Lay one tortilla on a flat work surface and sprinkle with 20g cheddar cheese. Spoon half the chicken and vegetable mixture on top of cheese, then top with an additional 20g cheese. Top with another flour tortilla. Heat a large nonstick frying-pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook for three minutes. Using a large spatula, gently flip quesadilla and cook for an additional three minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice each quesadilla into quarters. Place two quarters on a plate with one tablespoon sour cream and two tablespoons salsa.