Crest LOCKDOWN/Digital

Page 44

food*

Mushroom And Chicken Quesadilla Makes 1 large INGREDIENTS: • 10ml oil • 1 chicken breast fillet, sliced • 205g button mushrooms, thickly sliced • 3ml paprika • 400g tin red kidney beans, drained • 2 large flat wraps • 5ml ground cumin or taco spice • 100g guacamole • 100g Cheddar cheese, grated Fresh salsa: • 1 red onion, finely diced • 2 tomatoes, fined diced • fresh coriander • green chilli, sliced • salt and pepper

A fresh

TWIST

BEAT THE LOCKDOWN BLUES. GIVE OLD FAVOURITES A NEW TWIST WITH THESE EASY-TO-WHIP-UP RECIPES FOR THE FAMILY TO ENJOY OUTDOORS AS WE EMBRACE AUTUMN’S GLORIOUS WEATHER

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METHOD: Heat oil in a pan and fry chicken until cooked. Transfer to a plate and return pan to the stove. Fry mushrooms for 2-3 minutes. Add reserved chicken and paprika. Cook for 1 minute and set aside. Place beans and cumin into a mixing bowl and roughly mash with a fork. Lay a wrap on a flat surface and spread bean mixture on top. Top with mushroom and chicken mixture, guacamole, 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. Slice into wedges and serve. To make the salsa, combine red onion and tomatoes. Add fresh coriander and some chilli if desired. Season with salt and pepper.


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