Chicken and mushroom quesadilla

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.

Pass the chicken fillet through a meat grinder. Fry separately in vegetable oil until cooked, stirring and breaking up clumps with a wooden spatula.

Mix the minced meat with sautéed vegetables. Add jalapeño, diced mozzarella, and season with salt and pepper.

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.

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.

Serve the quesadillas hot with salsa sauce.