Chicken and mushroom quesadilla
4 servings
30 minutes
Recipe from Vitaly Karsaev, brand chef of the "Kofemaniya" restaurants.
1
Prepare the minced meat. Cut the mushrooms, onion (120 g), and bell pepper (150 g) into thin strips. Heat a little vegetable oil in a pan, add the chopped ingredients, and fry, stirring, until golden brown for 5–7 minutes.
- Champignons: 200 g
- White onion: 160 g
- Sweet pepper: 200 g
- Vegetable oil: 40 ml
2
Pass the chicken fillet through a meat grinder. Fry separately in vegetable oil until cooked, stirring and breaking up clumps with a wooden spatula.
- Chicken fillet: 240 g
- Vegetable oil: 40 ml
3
Mix the minced meat with sautéed vegetables. Add jalapeño, diced mozzarella, and season with salt and pepper.
- Jalapeno pepper: 25 g
- Mozzarella cheese: 75 g
- Salt: to taste
- Ground black pepper: to taste
4
Prepare salsa sauce. Chop tomatoes with a knife; the ratio of whole tomatoes to liquid should be 1 to 1. Also finely chop the remaining bell pepper, white onion, and cilantro. Season with olive oil, add Tabasco, salt, and mix.
- Tomatoes in their own juice: 100 g
- Sweet pepper: 200 g
- White onion: 160 g
- Coriander: 10 g
- TABASCO®: 5 ml
- Vegetable oil: 40 ml
- Salt: to taste
5
Place one tortilla on the grill, add filling on top, and cover with a second tortilla. Fry on one side until golden brown. Prepare the other three quesadillas in the same way.
- Tortillas: 8 pieces
6
Serve the quesadillas hot with salsa sauce.