quesadillas with chicken, mushroom and red peppers

There are days when I feel just oh-so-lazy.

I love cooking but some times, especially when I have a book that I am really into, I just want to make a super quick dinner so I can get back to my book.

Yes, I am a book worm. Heh.

One of the meals I turn to on my oh-so-lazy days is a quick and easy quesadilla.

You can stuff anything into quesadillas as long as it can be held together by the cheese. Today I had some left over roast chicken breast, mushrooms and half a red pepper, so I used them.

Here are the instructions on how to make this simple quesadilla.

Melt a little butter in a Dutch oven or frying pan. Add a little olive oil to keep the butter from burning. Add sliced mushrooms and saute for a couple of minutes.

Add sliced onions and red pepper and continue to cook until the vegetables are softened. Season with salt and pepper. Set this aside.

Grate the cheese. You can use any hard cheese that you like. I like to use sharp Cheddar or Red Leicester.

Place a piece of wholemeal (or any flavor) tortilla on a hot frying pan. Sprinkle cheese on the tortilla.

Spread the vegetables on the cheese.

Arrange the sliced chicken on the vegetables. Season with black pepper if you like.

Sprinkle more cheese.

Finally place a second piece of tortilla on the cheese.

 

Slide a spatula under the quesadilla and place your other hand on top. Carefully flip the quesadilla and allow the tortilla to brown and the cheese to melt.

Cut the quesadilla into quarters or wedges, top with chopped coriander and serve with sour cream and guacamole if you like.

All I can say is Yum Yum YUM!

Quesadillas with Chicken, Mushroom and Red Peppers
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Ingredients
  1. 4 pieces wholemeal (or any flavor) tortilla
  2. 1 small onion, thinly sliced
  3. 1/2 red pepper, thinly sliced
  4. 5-6 brown or white mushrooms, thinly sliced
  5. 1 tablespoon (14g) butter
  6. some olive oil
  7. salt, to taste
  8. coarsely ground black pepper, to taste
  9. 1 piece roast chicken breast, thinly sliced
  10. 1 cup (100g) Sharp Cheddar or Red Leicester or any preferred cheese, shredded
  11. 1/2 bunch coriander, chopped
  12. 1/4 cup (60g) sour cream
  13. 1/4 cup (60g) guacamole
Instructions
  1. Melt a little butter in a Dutch oven or frying pan. Add a little olive oil to keep the butter from burning. Add sliced mushrooms and saute for a couple of minutes.
  2. Add sliced onions and red pepper and continue to cook until the vegetables have wilted and soften. Set this aside.
  3. Grate the cheese. You can use any hard cheese that you like. I like to use sharp Cheddar or Red Leicester.
  4. Place a piece of wholemeal (or any flavor) tortilla on a hot frying pan. Sprinkle cheese on the tortilla.
  5. Spread the vegetables on the cheese.
  6. Arrange the sliced chicken on the vegetables. Season with black pepper.
  7. Sprinkle more cheese.
  8. Finally place a second piece of tortilla on the cheese.
  9. Slide a spatula under the quesadilla and place your other hand on top. Carefully turn the quesadilla and allow the tortilla to brown and the cheese to melt.
  10. Cut the quesadilla into quarters or wedges, top with chopped coriander and serve with sour cream and guacamole if you like.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



Are you planning to cook anything special for this Christmas???  Or maybe start baking batches of delicious Christmas goodies? For Christmas 2014, Yen from Eat your heart out, Zoe from Bake for Happy Kids and yours truly, Diana from Domestic Goddess Wannabe and  are cooking and celebrating for the whole month of December 2014 starting on 1st December. Join us and remember to link your post with us if you are cooking something special for your Christmas celebration.