When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.

#ahealthyprotein Instagram Facebook Twitter YouTube Pinterest

Recipes for everyone

Quorn Meat Free Chicken Pieces Mexican Quesadillas


cooking time
15 - 20 Minutes
117 cals * Per Serving
1.2gg sat fat * Per Serving


  • 3 medium onions
  • 5 tomatoes
  • 2 red peppers
  • 5 fl oz. Mexican beer
  • 1 bayleaf
  • ½ level tsp. freshly ground pepper
  • 3 Tbsp. olive oil
  • Quorn Meat Free Chicken Pieces
  • 1 medium ripe avocado
  • 4 Tbsp. lime or lemon juice
  • 1 level Tbsp. chopped fresh cilantro
  • A few drops of Tabasco sauce
  • 5 fl oz. sour cream
  • 1 level Tbsp. chopped chives
  • Salt and pepper, to taste
  • ¼ level tsp. ground cumin
  • ¼ level tsp. chili powder
  • ¼ level tsp. ground cilantro
  • ¼ level tsp. dried oregano
  • 16 flour tortillas


  1. Chop one onion and slice two. Skin and chop tomatoes. Deseed and slice the peppers
  2. Mix together the beer, bay leaf, pepper and 1 tbsp oil. Add the Quorn Meat Free Chicken Pieces and marinate for 1hr
  3. Prepare the accompaniments; For the guacamole, mash the avocado flesh with 2 tbsp lime or lemon juice and 2 level Tbsp chopped tomatoes. Season well then refrigerate until required. For the salsa, mix together the chopped onion, the remaining tomatoes, the cilantro and a few drops of Tabasco. For the dip, mix together the sour cream, remaining lime or lemon juice, the chives and seasoning. Cover both and refrigerate until needed
  4. Heat the remaining oil in a large frying pan, add the sliced onions and peppers and fry over a high heat until soft, about 5 min. Add the spices and cook for 1-2 min. Add the drained Quorn Pieces and continue frying for about 5 min
  5. Serve the hot Quorn Pieces and vegetables with warm tortillas, accompanied by the sour cream, salsa and guacamole
Print recipe