Quesadilla with chicken and sauce

Quesadilla – A Popular Mexican Cheese Cake stuffing. Cheese and tortilla are two essential ingredients, to which optionally add various types of vegetables and meat. For example, goes well with quesadillas cheese and fried sweet pepper. Prepare all the ingredients in advance: chop the fried chicken breasts, grate cheese, fry peppers of different bright colors. BUT then, quickly roasting, collect the quesadillas directly in the pan. Immediately, while the cheese is hot and viscous, serve it on the table with pre-cooked pico de gallo salsa. It turns out very вкусно, сочно и сытно. Time: 40 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Quesadilla

• 12 large wheat tortillas
• 2 tbsp. l olive oil
• 2.5 tbsp. grated cheese
• 1 kg. skinless chicken breasts
• Pico de gallo, for serving, recipe see below
• 2 tbsp. l seasonings for tacos or kajun seasoning
• 1 large onion, sliced in half rings
• 1 green bell pepper, peeled and chopped stripes
• 1 red bell pepper, peeled and chopped stripes
• 1 yellow bell pepper, peeled and chopped stripes
• 12 tbsp. l (170 gr.) Butter, for frying

Pico de gallo

• 12 Tomatoes Cream
• 3 yellow or red onions
• 2 tbsp. fresh cilantro leaves
• 2-3 jalapeno pods
• 1 lime

Recipes with similar ingredients: tortilla, cheese, chicken breasts, seasoning for tacos, kajun seasoning, onion, pepper sweet, butter, plum tomatoes, cilantro, pepper jalapenos, lime

Recipe preparation:

1. In a pan over high heat, heat 1 tbsp. l olive oil. Sprinkle chicken with salt, pepper and taco seasoning. Lay the chicken in a pan and fry over moderate heat until cooked, about 4 minutes on each side. Put breasts out of the pan cut into cubes.
2. Add the remaining 1 tbsp to the pan. l olive oil and heat over high heat. Add onion and pepper and fry until pepper sometimes not charred, 3-4 minutes.
3. In a separate frying pan over medium heat melt 0.5 tbsp. l (75 gr.) butter and put in a pan with tortilla. Further collect the quesadillas by pouring grated cheese on the lower tortilla, then chicken and fried peppers. Top with a little more grated cheese and cover with another scone.
4. When the tortilla bottom is browned, gently flip quesadillas on the other side, while adding more to the pan 0.5 tbsp. l (75 gr.) Butter. Keep frying until the second side will not brown. Repeat the same with the remaining tortillas and toppings.
5. Cut each quesadilla into slices and serve with pico de gallo.

6. Pico de gallo

   Cut into small cubes an equal amount of tomatoes and onions. Coarsely chop the cilantro.

7. Then cut 1 or 2 jalapeno pods in half. With a spoon scrape off the seeds. (If you like sharper, leave a little white membranes.) Cut jalapenos into very small cubes; need to salsa was a hint of jalapenos and its aroma and it did not cause a fire in the mouth. Then mix the four ingredients in a bowl.
8. Cut the lime in half and squeeze the juice from half the lime into a bowl, salt and mix. Be sure to try pico de gallo on taste and salt if necessary or add more jalapenos.