Quesadilla with Chicken and Mushrooms
Description
Perfect for the table and with drinks. Serve the finished chicken and mushroom quesadilla hot, straight from the skillet. So send it to the table right away with salsa and sour cream.
Instructions
- 1
Step 1
Cut the mushrooms into small slices, the onion into half-rings, and the chicken fillet into cubes.
- 2
Step 2
Brown the onion in a preheated skillet for about two minutes, then add the fillet and fry for another 4 minutes.
- 3
Step 3
Then add the mushrooms to the pan and fry for another 4 minutes.
- 4
Step 4
After that, add bell pepper cut into strips and a little chili pepper cut into rings. Fry for another 3–4 minutes, then remove from the heat.
- 5
Step 5
While the filling rests, prepare the salsa. Peel the tomatoes and blend them in a blender, or finely chop them with a knife. Finely chop the onion, garlic, and herbs and mix with the tomatoes; add a little lime juice, salt and sugar to taste, and mix well. As you add lime and sugar, taste the sauce until it is pleasantly tangy.
- 6
Step 6
Sprinkle the flatbread with grated cheese and add the filling, but don't overdo it—the flatbread should close easily and the filling shouldn't spill out later. Sprinkle more cheese on top of the filling, then fold the flatbread in half to close it.
- 7
Step 7
Fry on both sides over high heat in a dry skillet without oil. While cooking, the tortilla should develop a golden-brown crust and the cheese inside should melt. But watch carefully so the quesadilla does not burn.