Tortilla dish with chicken breast, boiled rice, corn and beans.
Cooking time
General
1 hour 30 minutes
(your participation is required)
30 min.
Number of servings
4
Ingredients
Chicken breast fillet
700 g
Water or chicken broth
1 l
Ground chili pepper
1 tbsp. spoon
Smoked ground paprika
½ teaspoon
Ground cumin
1 teaspoon
Spicy sauce
2 tbsp. spoons
Garlic
5 cloves
Ground black pepper
taste
Tortillas
8 pieces
Hard cheese
250 g
Canned or boiled beans
85 g
Canned corn
80 g
Preparation
-
1.
Preheat oven to 180°C. Prepare a deep baking dish.
-
2․
Place chicken breast fillet in pan. Fill with half the water or broth. Add chili pepper, paprika, cumin, hot sauce, minced garlic, salt and pepper. Stir.
-
3․
Bake the chicken for about 40 minutes until cooked through. Cool slightly and cut into small pieces.
-
4.
Rinse the rice. Place in a saucepan and cover with the remaining water. Add some salt.
-
5.
Once boiling, simmer the rice over low heat, covered, for about 15 minutes, until all the liquid has been absorbed.
-
6․
Place one flatbread on a dry frying pan. Sprinkle it with a portion of grated cheese. Top with some rice, chicken, beans, corn and a little more cheese.
-
7․
Cover the filling with the second flatbread. Cook the quesadilla for about 3 minutes. Carefully turn over and cook on the second side.
-
8.
Make the remaining quesadillas in the same way. Slice before serving.
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