Last night we got busy cooking. Erika brought the laptop into the kitchen to follow the recipe.
Makes 2 quesadillas
You will need:
4 tortillas
Olive oil
300-400 grams shredded mozzarella cheese.
2 halves chicken breast
Ginger garlic paste
Salt
1/2 lemon juice
1 onion sliced
1 tomato sliced
1/2 colored capsicum sliced
1/2 carrot sliced
1 cup lettuce chopped
Pepper
Preparation:
Cut chicken into small cubes. Marinate with salt, ginger garlic paste and lemon juice for 15 mins.
Meanwhile cut onions, tomatoes, capsicum, carrot and lettuce.
Heat 2 tbsp oil and sauté onions, capsicum and carrots. Add chicken and stir fry for 5 mins. Add tomatoes and let cook on low flame for 10mins. Add lettuce and cook for another 5 mins. The quesadilla filling is ready.
For the quesadilla: On a low flame, drizzle 1 tbsp oil in a frying pan. Place tortilla on the pan. Scatter some of the shredded mozzarella cheese on the tortilla.
Then place 1/2 of the cooked chicken on the cheese.
Sprinkle pepper and scatter cheese over the chicken.
Cover with tortilla. Cover the pan and let it cook on a low flame for 5 mins.
Lift the tortilla using a wide spatula and drizzle oil on the frying pan. Then flip the tortilla and cook the other side for 5 minutes wih the pan covered.
Remove and place onto a serving plate.
Cut tortilla into 6 wedges and serve.
In the original recipe the chicken is not cooked. Instead after scattering the cheese on the tortilla sinply scatter the marinated chicken and all the veggies, season with pepper, then add the cheese and cover with the tortilla. Cook for 10 minutes on each side on a low flame.
We tried both versions of the recipe, both taste the same.
You can add more seasoning if you wish to. You can also use shredded cheddar cheese instead of mozzarella. You can almost add any meat for the filling with a lot of add-ons that suit your palate.
This Mexican appetizer is a favorite of Shawn and Erika's. After all it's finger food.....
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