Chicken and Mushroom Quesadilla
Sandwiches • Mexican
Description
Chicken and Mushroom Quesadilla
Ingredients
- Tortillas 8 pieces
- Pickled Chanterelles 8 pieces
- Skin-On Chicken Breasts 15 oz
- Tomatoes 3 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Cilantro 1 bunch
- Ground coriander a pinch
- Salt to taste
- Ground Black Pepper to taste
- Passata Tomato Sauce 2 tablespoons
- Mild Chili Spice 2 pieces
- Orange Bell Peppers 1 piece
Step-by-Step Guide
Step 1
Prepare the spicy sauce. Finely chop the tomatoes.
Step 2
Crush the hot paprika.
Step 3
Finely chop the fresh cilantro.
Step 4
Mix everything together and add ground coriander.
Step 5
Slice the chicken breast into thin pieces and sauté (you can use ground chicken).
Step 6
Add the tomato paste, season with salt and pepper, and mix well.
Step 7
Once cooked, add the spicy sauce and mix thoroughly.
Step 8
Cut the mushrooms and bell pepper into pieces.
Step 9
Place the chicken in sauce on the tortilla.
Step 10
Top with the chopped bell pepper and mushrooms.
Step 11
Sprinkle with grated cheese and roll up.
Step 12
Secure with a toothpick and lightly fry in a pan with a little oil on both sides.
Step 13
Place on a baking sheet and put in a preheated oven for about 5–7 minutes.
Step 14
Serve with pineapple sauce from Santa Maria or another sauce of your choice.
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