Quick quesadillas with chicken filet

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Chicken filet
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Oil
  • 1 big red pepper
  • 1 (approx. 175 g) Mini Romaine lettuce
  • 1 Onion
  • 2 TEASPOONS dried oregano
  • 7-10 Tbsp Cayenne pepper
  • 4 Corn wrap tortillas (wheat cakes with corn flour; 40 g each)
  • 100 g grated gouda cheese
  • baking paper

Directions

  1. 1

    Wash the meat, dab dry and season with salt. Heat oil in a pan. Fry the fillets for 6-8 minutes on each side. In the meantime, clean, wash and cut the peppers and salad into strips.

  2. 2

    Peel the onion and also cut into strips. Remove meat from the pan and set aside. Fry the peppers and onions in the frying fat. Cut the meat into slices. Add oregano to the pan and season everything with salt and cayenne pepper.

  3. 3

    Remove from heat and mix in the salad.

  4. 4

    Spread the mixture over 4 tortillas, sprinkle about 2/3 of the cheese on top and fold up. Place on a baking tray lined with baking paper. Sprinkle the rest of the cheese on the flat cakes. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  5. 5

    manufacturer) 8-10 minutes gratinated. Serve garnished with oregano.

Nutrition Facts

KCAL
350 kcal
CARBS
23 g
FATS
14 g
PROTEINS
33 g