Quick quesadillas with chicken filet and dip

Name: Quick quesadillas with chicken filet and dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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); 100 g grated gouda cheese; 1 collar Chives; 250 g Low-fat curd; 7-10 Tbsp Pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

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)
100 g grated gouda cheese
1 collar Chives
250 g Low-fat curd
7-10 Tbsp Pepper
baking paper

Directions

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
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
Remove from heat and mix in the salad.
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
manufacturer) 8-10 minutes gratinated. Wash the chives, dab dry and cut into small rolls. Mix with quark, season with salt and pepper. Serve the quesadillas with a dollop of dip and garnish with oregano.