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Chicken quesadilla

James Tanner from Great Food Live
Make a meal-in-a-hurry with James Tanner's tortilla wrap, filled with chicken strips, corn and oyster mushrooms

Chicken quesadilla

Method

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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Serves: 1

Prep: 15 min
Cook: 10 min

Ingredients

For the quesadilla

1 tbsp Olive oil
1 x 175g Chicken breast, cut into finger length strips
pinch saffron strands
100g oyster mushrooms
1 corn on the cob, kernels removed
1 large tortilla
dash of Olive oil
4 Spring onions, chopped
80g Montrejac Cheese, grated
salt and pepper