Shredded Chicken Quesadilla with Tomato and Mushrooms

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast120 g
• Mushrooms1/2 cup (35 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Oil1 teaspoon (5 ml)
• Mozzarella Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot with boiling water and boil for 12-15 minutes. Once donde, shred.

2. 2

   Step 2

   Meanwhile, chop the mushrooms, tomato and garlic.

3. 3

   Step 3

   Preheat a pan over medium-high heat. Once heated, pour the oil and spread.

4. 4

   Step 4

   Add the garlic, tomato, mushrooms, salt and pepper to taste. Stir-fry for 4-6 minutes over medium heat.

5. 5

   Step 5

   Reservar. Once donde, add the shredded chicken and mix well.

6. 6

   Step 6

   Brown the tortillas over medium-low heat for a few seconds-

7. 7

   Step 7

   Fill the tortillas with the mixture and cheese. Fold and cut.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Chicken Quesadilla with Tomato and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.