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Chicken & Chimichurri Quesadillas

Chicken & Chimichurri Quesadillas

4.5rating out of 5

(1361 reviews from our customers)

Prep Time

40 min



These quesadillas, a.k.a. Mexican cheese toasties, are filled with smoky shredded chicken and cheese. Served with chimichurri (a sort of Argentinian pesto), flavoured with chilli, coriander and vinegar - providing a bit of zip to this brunch style winner.

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 1 spring onion
6 white tortilla wraps †
80g Irish mature cheddar †
large British chicken breast
1 1 large British chicken breast fillet
1 1 tsp smoked paprika
1 sweet potato
1 1 natural yoghurt pot (80g) †
1 1 chipotle paste sachet (20g)
1 mayonnaise sachet (30ml) †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 spring onion
  • 6 white tortilla wraps<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 large British chicken breast fillet
  • 1 tsp smoked paprika
  • 2 medium sweet potatoes
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 chipotle paste sachet (20g)
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 736 kJ
174 kcal
4021 kJ
952 kcal
of which saturates
6.2 g
2.5 g
33.9 g
13.5 g
of which sugars
19 g
3.4 g
103.6 g
18.5 g
Fibre 1.6 g 8.9 g
Protein 10.9 g 59.6 g
Salt 0.49 g 2.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 spring onion
spring onion
6 white tortilla wraps
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, humectant (glycerol), sustainable palm oil, sugar, raising agents (disodium diphosphate, sodium bicarbonate), acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservatives: (potassium sorbate, calcium propionate), salt, flavouring, flour treatment agent (l-cysteine hydrochloride)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp smoked paprika
ground smoked paprika
2 medium sweet potatoes
sweet potato
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (gluten, milk, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken & Chimichurri Quesadillas

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the chicken thighssmoked paprika, a drizzle of olive oil and a generous pinch of salt to a bowl and mix

Heat a large, wide-based dry pan (preferably non-stick) with a lid over a high heat

Add the chicken and cook for 2 min on each side, then add 150ml [300ml] warm water, cover with a lid and cook for 12-15 min 

2 Chicken & Chimichurri Quesadillas

Meanwhile, cut the sweet potatoes (skins on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good old mix up 

Put the tray in the oven for 20-30 min or until the wedges are tender and starting to crisp

3 Chicken & Chimichurri Quesadillas

Chop the coriander finely, including the stalks 

Peel and finely chop (or grate) the garlic 

Trim and finely slice the spring onion[s] 

Add the chopped coriander, garlic, spring onion, chilli flakes, red wine vinegar and 3 tbsp [6 tbsp] olive oil to a bowl 

Season generously with salt and pepper - this is your chimichurri sauce 

4 Chicken & Chimichurri Quesadillas

Grate the cheddar cheese 

Pull the mozzarella cheese apart into strings 


5 Chicken & Chimichurri Quesadillas

Once the chicken is cooked, remove the pan from the heat 

Use two forks to pull the chicken into shreds

6 Chicken & Chimichurri Quesadillas

Add the cheddar and mozzarella to the pan and mix it with the shredded chicken 

Divide the chicken and cheese between half of the tortillas, then sandwich the remaining tortillas over

You should end up with 3 [6] chicken sandwiches - these are your quesadillas

7 Chicken & Chimichurri Quesadillas

Heat a pan over a medium-high heat

Once hot, add a quesadilla to the pan and cook for 2-4 min or until slightly brown and crispy

Carefully flip the quesadilla with a spatula (you might need to use your hand for extra support!) and cook for another 2-4 min on the other side

Place them in the oven to keep warm while you repeat the process with the remaining quesadillas 


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Serve the quesadillas with the sweet potato wedges and chimichurri sauce to the side


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