Chicken and Mushroom Quesadillas Recipe
When I need to cook something fast and easy for lunch or a quick snack, quesadillas are my one of my favorite options. What I like about them is that basically, you can use any of the leftovers you have in the fridge and then try to compose something nice out them – for example, you can use chicken, meat, vegetables and mushrooms.
These quesadillas that I made yesterday were filled with chicken, mushroom, cheese and vegetables. I used chicken breasts, that’s one of the healthiest parts in chicken, however, it can be quite dry and chewy once cooked so I always prefer to marinate it for several hours before for it to become juicy and tender.
Serves 2 people
Ingredients
- 1 skinless chicken breast, diced
- 1 quarter of onion, chopped
- 1 average tomato, chopped
- 2 table spoons cheddar cheese
- 5 mushrooms, chopped
- 4 tablespoons of mayonnaise
- 1 clove of garlic
- salt and pepper for seasoning
1 Step
Marinating chicken: cut the breast into small pieces and place it in the marinade for 4-5 hours: I used mayonnaise, salt, pepper, and minced garlic. Sometimes I also add 1 table spoon of soya sauce or/and 1 table spoon of olive oil.
2 Step
Fry vegetables and mushrooms on the pan. Season it with salt and pepper.
Step 3
Fry the chicken – make sure it is well done and the blood is not appearing when you pierce it with fork.
Step 4
Layer half of your tortillas with the mixture of chicken and vegetables. Sprinkle with cheddar cheese and fold tortillas in half. Place them on the pan and fry for 5 minutes on each side. The tip: don’t use lot’s of olive oil – just a tiny bit (I usually spread it with folded tissue paper around the pan.
Step 5
Enjoy your quesadillas with white or red wine or cava!
