Chicken and Mushroom Quesadilla
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe from John Smith, head chef of a popular American café.
Ingredients
- Vegetable Oil - 1 fl oz
- Chicken fillet - 8.5 oz
- Spanish onions - 5.6 oz
- Champignons - 7.1 oz
- Sweet Pepper - 7.1 oz
- Habanero Pepper - 0.9 oz
- Tortillas - 8 pieces
- Melted Cheese - 2.6 oz
- TABASCO® - 0 fl oz
- Cilantro - 0.4 oz
- Crushed Tomatoes in Their Own Juice - 3.5 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.
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