Quesadilla with Chicken and Eggplant
Description
It works both for special occasions and for everyday meals. If you can't manage to buy store-bought tortillas, replace them with thin lavash—the appetizer will turn out just as good. And if you boil the chicken in advance, the whole preparation will take less than 20 minutes. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash and dry the vegetables.
- 2
Step 2
Trim the skin and excess fat from the chicken leg, boil in salted water until cooked through, about 20 minutes.
- 3
Step 3
While the drumstick is cooking, slice the eggplants into thin rounds and pan-fry them in a small amount of vegetable oil for about 2 minutes on each side.
- 4
Step 4
Transfer the fried eggplants to a plate, slice the tomato into thin slices, remove the cooled chicken from the bones, and shred it into thin strips.
- 5
Step 5
Lay the tortilla on a flat surface. If desired, you can lightly spread it with your favorite mayonnaise or any other white sauce. Next, generously sprinkle half of the flatbread with grated cheese and arrange the chicken slices on top.
- 6
Step 6
Place the fried eggplant on top, and on them — slices of fresh ripe tomato.
- 7
Step 7
Cover the filling with the free half of the flatbread and quickly fry the tortillas on a hot grill pan for a couple of minutes until lightly charred.
- 8
Step 8
As soon as the cheese melts and the filling heats through, you can serve the quesadilla. Very tasty and hearty homemade fast food.