Mexican Quesadilla with Chicken, Cheese and Salsa Sauce
- 1. Tortilla — 2pcs
- 2. Cheddar Cheese Grated — 200g
- 3. Sour cream — 100g
- 4. Meat, trimmed from chicken thighs — 400g
- 5. Olive oil — 34g
- 6. Chicken broth — 100g
- 7. Onion blue — 50g
- 8. Garlic — 8g
- 9. Chile canned shredded — 100g
- 10. Cherry tomatoes — 50g
- 11. Wheat flour — 5g
- 12. Chicken Spice Mix — to taste
- 13. Cilantro — to taste
- 14. Green onions — to taste
- 15. Salt — to taste
- 16. Pepper — to taste
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Stages of cooking
Prepare chicken broth from trimmed hips.
Prepare salsa sauce: chop cherry tomatoes, onions, chop garlic and cilantro. Then mix it with salt, pepper and leave for 20 minutes.
Sprinkle meat slices with salt and pepper, fry in olive oil until they start get brown. Pour in spices, flour, then add broth and stew. Take the prepared meat out and drain the sauce from the pan.
Heat the tortilla in a frying pan using olive oil, sprinkle it with cheddar, green onions. Put the pieces of chicken. Add a spoon of salsa and a spoon of meat sauce, sprinkle with cheese again and cover with a second flat tortilla on top.
Turn the quesadilla over so that the other side will also fry properly. Cut it, add salsa and sour cream when serving.