Cheesy Mushroom and Leek Quesadillas with Irish Chicken
with Mexican spicesCalories
:
711 kcalProtein
:
55.8g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Quick
Allergens:
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Leek
2 unit(s)
Garlic
60 grams
Salad Leaves
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
50 grams
Grated Cheese
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2975 kJ
Energy (kcal)711 kcal
Fat21.4 g
of which saturates9.6 g
Carbohydrate72.6 g
of which sugars7.8 g
Dietary Fiber32 g
Protein55.8 g
Salt2.7 g
Trans Fat0.1 g
Potassium336.6 mg
Calcium67.9 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Thinly slice the mushrooms.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the leek, Mexican spice mix, garlic and mushrooms. Season with salt and pepper.
- Cook until softened, stirring occasionally, 6-8 mins. Add half the vinegar and allow to evaporate, 1-2 mins.
- Add the cream cheese to the pan and cook until it melts and binds the veg, 1-2 mins.
TIP: Add a splash of water to loosen the cream cheese if necessary.
3
- Place the tortillas on a lined baking tray.
- Spread the mushroom mixture over half of their surface, sprinkle with cheese, then fold each one over on itself.
- Drizzle with oil and bake on the top shelf of the oven until the tortillas are golden and the cheese is melted, 5-8 mins.
- Just before serving, trim half the salad leaves (per 2P), then chop or tear into bite-sized pieces.
- Toss the salad leaves with remaining vinegar and a drizzle of oil. Season to taste with salt and pepper.
4
- Divide your quesadillas between plates.
- Serve the tossed salad on the side.
