Quesadilla With Chicken And Salsa

ViNand

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Ingredients:
2 cups coarsely chopped finished chicken
1 tablespoon of olive oil
8 (20 cm) tortilla cakes
1 cup (80 g) coarsely grated cheese Young arugula to serve Lemon wedges to serve Estimate to serve
For salsa:
1 tablespoon of olive oil
1 tablespoon of fresh lemon juice
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
1 tablespoon finely chopped capers
1 clove garlic, minced
Cooking:
To make salsa, mix the oil, lemon, parsley, basil, capers and garlic in a large bowl.
Add chicken to salsa and mix gently to combine. Season with salt and pepper.
Preheat the oven to 120 ° C. Heat a little oil in a large non-stick pan over medium heat. Place 1 tortilla in the pan. Put one eighth of the chicken mixture on it and sprinkle one eighth of the cheese on more than half the tortilla. Fold the tortilla in half to form a semicircle and fry for 1-2 minutes or until golden brown.
Turn over and cook for another 1-2 minutes or until golden brown and warmed to the end. Place in the oven tray. Place in the oven to warm. Repeat with the remaining butter, tortillas and chicken mixture, heating the pan between batches.
Halve the quesadillas and serve immediately with a young arugula, lemon slices and sour cream.
 

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