Chicken quesadillas with tomato salad
very easy
20 mins
20 mins
Ingredients
- 500 g Chicken filet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 150 g Double cream cream cheese
- 1 TABLESPOON Lime juice
- 1 knife tip Chilli powder
- 1/4 collar Coriander
- 1/2 package (160 g) Wheat tortilla flat cakes (4 pieces à ca. 19 cm Ø)
- 100 g grated gouda cheese
- 400 g Tomatoes (e.g. bottle tomatoes)
- 1/2 red onion
- 1/2 bunch Chives
- 3 TABLESPOONS White wine vinegar
- 1 TABLESPOON Honey
- 3 TABLESPOONS Olive oil
Directions
- 1
Wash the chicken filet, dab dry and cut into bite-sized pieces. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 4 minutes while turning. Remove meat and mix with cream cheese. Season to taste with salt, pepper, lime juice and chilli
- 2
Wash the coriander, shake dry. Pluck the leaves and chop them finely, except for a little to garnish. Spread 2 tortilla flat cakes with 1/2 each of the chicken and cream cheese mixture. Spread the chopped coriander on the tortilla flat cakes. Spread 50 g of cheese on each. Cover with the second tortilla patty. Heat 1 tablespoon of oil in 2 pans. Fry the tortilla cakes one after the other for 3-4 minutes on each side
- 3
In the meantime wash the tomatoes, grate them dry and cut them into slices. Peel and quarter the onion and cut into thin slices. Wash chives, shake dry and cut into diagonal rolls. For the vinaigrette, mix vinegar, honey, salt and pepper. Fold in olive oil bit by bit. Mix tomatoes, onion, chives and vinaigrette. Take out the tortilla flat cake and cut it into quarters. Arrange 2 quarters and tomato salad on plates. Garnish with coriander
Nutrition Facts
600 kcal
30 g
35 g
40 g
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