Cuban Chicken Rolls – A detailed recipe for cooking. с друзьями: 
Photo of the dish: Робин МиллерTime: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 remaining baked chicken breast halves
- 4 tortillas with spinach (20 cm.)
- 1 tbsp. chopped red onion in half rings
- 1 tbsp. prepared salsa (see fried sauce recipe tomatoes)
- 1/3 Art. Ranch ready-made dip sauce (see recipe for light sauce on buttermilk – skim milk product)
- 4 – 6 fried to a crisp and broken into slices sliced turkey bacon
- Leftover Potato Slices
- 1 tbsp. coarsely grated cheddar cheese
- 1 tbsp. l olive oil
Recipes with similar ingredients: chicken breasts, ranch sauce, sauce salsa, bacon, french fries, cheddar cheese, red onion, tortilla, spinach
Recipe preparation:
- Preheat the oven to 190 ° C. Put the potatoes on a large, foil-covered baking sheet. Sprinkle with cheese and slices of bacon. Bake for 8-10 minutes until the cheese melts.
- With two forks, divide the chicken into fibers. In a large pan over medium heat, heat oil. Put onion and fry for 3 minutes. before softness. Add chicken and salsa and bring to a boil. Take off fire and add the ranch sauce. Lay the tortillas on a flat surface. Put the chicken mixture on top and fold. Serve with cheese potatoes as a side dish.
