for the recipe Chicken & Mushroom Quesadilla
|45 ml||Vegetable Oil (2tbsp.)|
|100 g||Chicken Breast Boneless (1/2medium, sliced)|
|20 g||Mushrooms (2medium, sliced)|
|35 g||Green Bell Peppers (1/2small, chopped)|
|35 g||Onions (1/2small, chopped)|
|1 ¼ g||Salt (1/4tsp.)|
|1 ¼ g||Black Pepper Powder (1/4tsp.)|
|60 g||Dr. Oetker FunFoods Pasta Alfredo with Cheese (4tbsp.)|
|1 Piece||Tortilla Bread|
Heat 2tbsp oil in non-stick pan (low flame), add chicken, vegetable, salt and pepper, sauté for 10-15 minutes or until chicken is cooked.
In a bowl mix pasta alfredo and chicken mixture.
For quesadilla spread mixture in center of tortilla bread, fold and seal edges by crimping with fork.
Heat 1tbsp oil in non-stick pan (low flame), toast quesadilla until golden brown. Serve hot.
|Per serving / piece||Per 100 g / ml|