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Pesto Double Chicken Quesadillas

Pesto Double Chicken Quesadillas

with Mushrooms and Balsamic Salad
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on January 02, 2026
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Calories
: 
811 kcal
Protein
: 
73g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Nuts
  • Cashew nuts
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

480 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

60 grams

Mature Cheddar Cheese

(Contains: Milk, May contain traces of allergens, Milk)

1 unit(s)

Medium Tomato

30 grams

Basil Pesto

(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

12 grams

Balsamic Glaze

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3393 kJ
Energy (kcal)811 kcal
Fat33.7 g
of which saturates10.8 g
Carbohydrate42.6 g
of which sugars8.2 g
Dietary Fibre4.9 g
Protein73 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Grater
•Baking Tray
•Bowl

Instructions

PDF
Cook the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper. 

Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Finish the Prep
2

Meanwhile, grate the cheese. Halve the tomato and chop into 1cm chunks.

Once the chicken is cooked, add the tomato chunks to the pan. Fry for another 2-3 mins until softened. Shred any large chunks of chicken while still in the pan.

Add the pesto and stir to combine.

Make your Quesadillas
3

Once the chicken and tomato are cooked, lay the tortillas (2 per person) onto a lightly oiled baking tray. 

Divide the pesto chicken, tomato and mushroom mixture equally between each one, placing on one side of the tortillas. Sprinkle over the cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Time to Bake
4

Rub a little oil over the top of each quesadilla.

Bake on the middle shelf of your oven until golden, 8-12 mins.

Mix the Dressing
5

In a medium bowl, mix the balsamic glaze and olive oil for the dressing (see pantry for amounts). 

Season with salt and pepper.

Finish and Serve
6

When everything's ready, toss the baby leaves into the balsamic dressing. 

Share the quesadillas between your plates and serve the salad leaves alongside. 

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