Chicken and Mushroom Quesadilla
4 servings
20 minutes
Chicken and mushroom quesadilla is a vibrant dish from Mexican cuisine, combining spicy flavors and rich aromas. Its roots trace back to Aztec traditions that used corn tortillas for various snacks. In this version, tender chicken fillet is infused with tomato sauce and zesty spices, while mushrooms and bell peppers add texture and freshness. Grated cheese turns the quesadilla into a gooey delight, and light frying and baking reveal depth of flavor. Serving it with pineapple sauce creates an unexpected contrast—the sweetness of exotic fruits highlights the spiciness of the filling. Quesadilla is perfect for warm gatherings with friends, a light snack, or a cozy dinner with a Mexican twist.
1
We prepare spicy sauce. Chop the tomatoes finely.
- Tomatoes: 3 pieces
2
Grind the hot paprika.
- Chili pepper: 2 pieces
3
Chop fresh coriander finely.
- Fresh cilantro (coriander): 1 bunch
4
Mix everything and add coriander spice.
- Ground coriander: pinch
5
Cut the chicken fillet into thin pieces and fry (chicken mince can also be used).
- Chicken fillet: 400 g
6
Add tomato paste, salt, pepper, and mix everything.
- Tomato paste: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
When ready, add the hot sauce and mix well.
- Chili pepper: 2 pieces
8
Cut the mushrooms and bell pepper into pieces.
- Champignons: 8 pieces
- Red sweet pepper: 1 piece
9
Place the chicken in sauce on the tortilla.
- Tortillas: 8 pieces
10
Top with sliced bell pepper and mushrooms.
- Champignons: 8 pieces
- Red sweet pepper: 1 piece
11
Sprinkle with grated cheese and roll up.
- Grated cheese: 200 g
12
Skewer with a toothpick and lightly fry in a pan with a little oil on both sides.
13
Place on a baking sheet and put in the preheated oven for 5-7 minutes.
14
Serve with pineapple sauce from Santa Maria or another to taste.