Chicken and Mushroom Quesadilla
Main Dishes • Mexican
Description
Recipe from John Smith, head chef of a popular American café.
Ingredients
- Vegetable Oil 0 fl oz
- Chicken fillet 10 oz
- Spanish onions 5 oz
- Champignons 5 oz
- Sweet Pepper 5 oz
- Habanero Pepper 0 oz
- Tortillas 8 pieces
- Melted Cheese 5 oz
- TABASCO® 0 fl oz
- Cilantro 0 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the filling. Slice the mushrooms, onion (120 g), and bell pepper (150 g) into thin strips. Heat a little vegetable oil in a pan, add the sliced ingredients, and sauté, stirring, until golden brown for 5–7 minutes.
Step 2
Pass the chicken fillet through a meat grinder. Separately, sauté until cooked in vegetable oil, stirring and breaking up any lumps with a wooden spatula.
Step 3
Mix the ground meat with the sautéed vegetables. Add diced jalapeño and mozzarella, then season with salt and pepper.
Step 4
Prepare the salsa sauce. Chop the tomatoes with a knife; the ratio of whole tomatoes to liquid should be 1 to 1. Also finely chop the remaining bell pepper, white onion, and cilantro. Season with olive oil, add Tabasco, salt to taste, and mix well.
Step 5
Place one tortilla on the grill, add the filling on top, and cover it with a second tortilla. Grill one side until the tortilla is golden brown. Repeat this process for the remaining three quesadillas.
Step 6
Serve the quesadillas hot with salsa.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!