Hearty recipe for Mushroom and Chicken Quesadillas, with kidney beans and guacamole
1 chicken breast fillet, sliced
205g button mushrooms, thickly sliced
1 (410g) can red kidney beans, drained
2 large flat wraps
5ml ground cumin or taco spice
100g cheddar cheese, grated
fresh salsa (store bought or recipe for homemade below)
Heat the oil in a pan and fry the chicken until cooked. Transfer to a plate and return the pan to the stove.
Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside.
Place the beans and cumin into a mixing bowl and roughly mash with a fork.
Lay a wrap on a flat surface and spread the bean mixture on top. Top with the reserved mushroom and chicken mixture, guacamole, cheddar cheese and fresh salsa. Lay the second wrap on top of the filling.
Heat a large, non-stick pan on the stove and slide the quesadilla into the pan.
Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes.
Alternatively, place the quesadilla under a hot grill for 1-2 minutes, per side.
Slices into wedges and serve.
Finely dice 1 red onion and 2 tomatoes. Add fresh coriander and some sliced fresh green chilli if desired. Season with salt and pepper.
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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.