John Myers
Quesadillas with Chicken Strips, Bell Peppers and Red Onions
The perfect quesadillas with chicken strips, bell peppers and red onions recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast
- 1 Clove of garlic
- Grated organic lime peel
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
- 1 Red peppers
- 2 Red onions
- 100 g Grated cheddar cheese
- 4 Wheat tortillas
- 40 g Cream cheese
- Wash the chicken breast fillet, pat dry. Peel the garlic, press through, mix with the lime zest, 1 level teaspoon salt, a little pepper and 1 tablespoon oil. Rub the chicken fillets with it and marinate for 10 minutes. Heat the remaining oil in a pan and fry the chicken breast all around for about 15 minutes. Take out, let cool down a bit and cut into thin strips.
- Clean and core the paprika and cut into very, very thin strips. Peel the onions and cut into very thin rings
- 2 Spread cream cheese on tortillas. Cover with chicken strips, onions and paprika, lightly salt and pepper. remote. Sprinkle with cheddar cheese and cover with the remaining tortillas, press down lightly. Fry the tortillas one after the other in a hot pan for about 1 minute on each side. To turn, slide onto a plate and turn upside down into the pan. Cut into pieces for serving.
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