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Chicken & Chimichurri Quesadillas

Chicken & Chimichurri Quesadillas

Rating
4.5rating out of 5

(2685 reviews from our customers)

Prep Time

40 min

Cuisine

Mexican

Quesadillas are Mexico's delicious answer to cheese toasties. You'll fill tortillas with smoky shredded chicken and cheese, and serve with a chimichurri sauce made from chilli, coriander and vinegar.

Prep Time

40 min

Cuisine

Mexican

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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!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
fresh-coriander
20g coriander
Mozzarella-ball
125g mozzarella ball †
White-wraps
6 white tortilla wraps †
paprika
2 tsp smoked paprika
chilli flakes 3.18
1/2 tsp dried chilli flakes
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
sweet-potato
2 medium sweet potatoes
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 20g coriander
  • 125g mozzarella ball<span class="strong">†</span>
  • 6 white tortilla wraps<span class="strong">†</span>
  • 2 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 medium sweet potato
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 774 kJ
183 kcal
3214 kJ
760 kcal
Fat
of which saturates
4 g
2.4 g
16.7 g
9.9 g
Carbohydrate
of which sugars
24.8 g
3.9 g
103 g
16.1 g
Fibre 2.2 g 9.2 g
Protein 12 g 49.8 g
Salt 0.44 g 1.83 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 garlic clove
garlic
20g coriander
coriander(100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
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)
2 tsp smoked paprika
ground smoked paprika
1/2 tsp dried chilli flakes
dried chilli flakes
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 medium sweet potato
sweet potato
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (milk, gluten, sulphites)

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

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Boil half a kettle

Add the chicken breast fillets to a bowl with the smoked paprika, a drizzle of olive oil and a generous pinch of salt and mix until coated

2

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

Add the coated chicken and cook for 2 min on each side, then add 100ml [200ml] boiled water and cook, covered, for 12-15 min or until cooked through

3

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 mix up

Put the tray in the oven for 20-25 min or until the wedges are tender and starting to crisp

4

Chop the coriander finely, including the stalks

Peel and finely chop (or grate) the garlic

Add the chopped coriander, garlic, chilli flakes (can't handle the heat? Go easy!), red wine vinegar and 3 tbsp [6 tbsp] olive oil to a bowl

Season generously with salt and pepper and give everything a good mix up – this is your chimichurri sauce

5

Once the chicken is cooked, remove the pan from the heat and shred apart using two forks – this technique is known as 'pulling'

Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)

Tear the drained mozzarella into rough, bite-sized pieces

6

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

Divide the chicken & mozzarella mixture between the tortilla wraps, covering only half

Fold each tortilla over and press down firmly so you're left with 6 [12] half moon-shaped sandwiches – these are your chicken quesadillas

7

Add the chicken quesadillas to a baking tray (or two!)

Place a second baking tray (or the tray of sweet potato wedges!) on top to weigh them down slightly

Put the stacked baking trays in the oven for 10-12 min or until the quesadillas are slightly browned and the cheese has melted

8

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

Enjoy!

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