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Chicken & Mushroom Quesadilla

Chicken & Mushroom Quesadilla recipe

2 Servings

costly 20 Minutes



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.

Calorie and nutritional information for the recipe Chicken & Mushroom Quesadilla

Per serving / piece Per 100 g / ml
energy 150kcal 100kcal
fat 14g 9.4g
carbohydrates 4.8g 3.2g
protein 1.3g 0.9g