Swap our traditional ham and butter sandwich for this specialty from anywhere else. Spices and colors trend Mexico!
*Ingredients: 4 people :
°500gm chicken cutlets
°200 gm white mushroom
°375 gm green onions
°1 red pepper
°500g grated cheese (ideally cheddar)
°8 wheat tortillas
°250 ml of salsa sauce
°7 c. rapeseed oil
°Fine salt and freshly ground black pepper
1.Wash the white mushrooms and cut them into slices. Peeled green onion & cut it to tranches as well. Spread it on a baking sheet and spend a few minutes in the oven on the grill mode. Reservation.technical movementsCut vegetables into slicesHow do you prepare & cooking mushrooms?
cutting an onion
2. Cut the chicken cutlets into strips and fry them in a frying pan with 1 tbsp. rapeseed oil; When the chicken pieces become light brown, remove from the heat and set aside. In the same skillet, heat the remaining oil and fry the onions and mushrooms.
3. In a salad bowl, combine onion, mushrooms, finely chopped sweet pepper, chicken pieces, and Mexican salsa (reserve 50 ml for serving). Mix, adjust seasoning if necessary and set aside.
4. Lay the tortillas out on your work surface and cover them with the grated cheese. Distribute the mixture of vegetables and chicken on the cheese. Close the tortilla by pressing it gently.
5. In a skillet, brown the chicken quesadillas for a few minutes on each side. Serve the quesadilla immediately, accompanied by salsa sauce.