Paprika chicken quesadilla with Portobello mushrooms

Although the name sound from outer space, the ingredients used are quite commonly found in our local markets. Mexican cuisine is the ultimate comfort food and you could  mix & match the ingredients to create your own version. Here’s my version, try it & see for yourself!



Flour Tortillas – 4no.

Chicken breast – ½ no.

Paprika – ½ tsp

Portobello mushrooms – 1 no.

Spinach – one handful

Sweet corn – 5tbsp

Garlic – 4 cloves chopped

Mozzarella cheese – 30gm

Chilli flakes – 1tbsp

Peanut oil – 3tbsp

Salt & pepper – to taste


1)      Prepare you mise en place, first by collecting all your ingredients & having it ready for use.

2)      With a sharp knife, fillet the chicken breast into a butterfly, & marinate with a tea spoon of oil, paprika, salt & pepper. Since it’s a thin cut, the chicken would marinade in under 15 min. Grill the chicken on a non-stick pan for 3 to 4 min. on either side till juicy & moist. Remove from the heat & shred the chicken breast to bite size pieces.

3)      In the same pan, add the rest of the oil. Add in the chopped garlic, mushrooms spinach, sweet corn & chilli flakes. Give it a quick stir & cook till spinach is wilted i.e. for about 4 min. on high flame. Season with salt & pepper.

4)      Finally on a flat pan or a chapatti pan, make a sandwich using your tortillas, starting with your tortilla base, followed with your spinach & mushroom filling, topped with the paprika chicken & last but not the least, grated mozzarella & cover with the second tortilla. Use a tea spoon of pea nut oil to give the tortilla a beautiful golden colour.

5)      Cut & serve as soon as the cheese melts!!

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