Composition / ingredients
Step-by-step cooking
Step 1:
Prepare and chop all the products for making quesadillas. Heat a frying pan with low sides and non-stick coating over high heat. Reduce the heat to medium. Lay out the first tortilla cake. Put a little cheese grated on a coarse grater on top, cherry tomatoes and pre-fried chicken breast fillet until ready.
Step 2:
Distribute onion rings on top. Of course, red onion is better, but I didn't have it.
Step 3:
Sprinkle with finely chopped parsley. Sprinkle the remaining half of the grated cheese on top. In total, the roasting time of the first tortilla should not exceed two minutes so that it does not burn.
Step 4:
Add finely chopped bell pepper. Add salt to taste. It is better to take red or green bell pepper. It seems to me that with them the quesadilla will look more spectacular in the section.
Step 5:
Cover with a second tortilla. Wait half a minute until the cheese melts and sticks to the tortilla. And then turn the quesadilla to the other side and fry the dish for a couple more minutes. Usually, the quesadilla is immediately removed from the fire, cut with a pizza knife into four equal segments and immediately served to the table.
I don't know, maybe I got such tortillas, but here's what I noticed: during the heat treatment of the tortilla - the basis for the quesadilla, its shrinkage occurs. That is, the cake becomes smaller in diameter. Therefore, after the quesadilla is turned over, you need to fry it exactly as much as it was fried on the opposite side. So the cakes will turn out to be the same size.
Quesadilla I served with a thick sauce, like guacamole: avocado pulp with salt, generously flavored with lemon juice.
The treat turned out great! A crispy tortilla and a hearty filling in the form of chicken with vegetables and cheese is a very successful combination. And in combination with my favorite avocado-based sauce, a simple quesadilla becomes something akin to ambrosia - the food of the gods. It's impossible to break away, honestly!
I wish you a pleasant appetite!
The caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Tortilla - 286 kcal/100g
