Stuffed turkey schnitzel with chorizo ​​and avocado pesto

Ingredients for 1 servings:

• 1 turkey schnitzel, 200 g, butterfly cut
• 20 g chorizo, thinly sliced
• 25 g mountain cheese or cheddar, thinly sliced
• 75 g tomatoes (peeled tomatoes from a can), slightly drained
• ½ avocado(s)
• 30 g onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 1 dashes lemon juice
• ¼ tsp Pul Biber or chili powder
• 1 tbsp, heaped parsley, fresh, chopped
• 1 tbsp, heaped chives
• 30 g red bell pepper(s), very finely diced
• salt and pepper
• 1 tbsp cheese, spicy, grated
• Oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

some South American feeling

Pound the turkey schnitzel out a little wider. Season the pelati with salt and pepper and puree with a hand blender. Blend the avocado, onion, garlic, lemon, chili powder, parsley, and chives into a pesto using a blender. Stir in the diced red bell pepper. Season with salt and pepper. Lay out the schnitzel, season lightly, and spread the avocado pesto on one half. Layer the chorizo ​​slices on top, followed by the cheese slices. Then fold the other schnitzel half over the top. Spread the tomato sauce on the folded schnitzel and sprinkle with grated cheese. Lightly brush a baking dish or baking sheet with oil. Place the stuffed schnitzel in the dish and cook in a preheated oven at 180°C (top/bottom heat) for about 25-30 minutes. Arrange on a plate and serve with a green salad and some baguette.