Chicken Quesadilla

Make a meal-in-a-hurry with James Tanner's tortilla wrap, filled with chicken strips, corn and oyster mushrooms
By James Tanner
Chicken Quesadilla
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the quesadilla

  • 1 tbsp olive oil
  • 1 x 175 g chicken breasts, cut into finger length strips
  • pinches strands saffron
  • 100 g oyster mushrooms
  • 1 corn on the cob, kernels removed
  • 1 large tortilla
  • dashes of olive oil
  • 4 spring onions, chopped
  • 80 g Montrejac cheese, grated
  • salt and black pepper

To serve

  • iceberg lettuce
  • cider vinegar
  • tomato salsa
  • soured cream


1. Heat the olive oil in a non-stick frying pan and fry the chicken with the saffron for 2-3 minutes. When it is half-cooked, add the oyster mushrooms and scatter the corn kernels into the pan. Season and cook for 1 minute, or until the chicken is tender.

2. Heat the tortilla in a frying pan, adding a splash of olive oil - turn the tortilla every 10 seconds, until it puffs up and browns.

3. Spoon over the chicken mixture and sprinkle with chopped spring onions and cheese. Fold the tortilla in half, put the lid onto the pan, and cook for 30 seconds until the cheese has melted. Remove from the pan, cut in half and serve on a bed of lettuce which has been drizzled with cider vinegar. Accompany with salsa and sour cream.

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