Chicken quesadillas. That's what comes to mind when I think of a fast and uncomplicated dinner or meal, easy but rich and that I can adapt to all palates. They're the result of the live stream we did yesterday on Instagram Irene from @come, live, travel and me and that turned out to be fun.
It is also a perfect recipe for the use of leftovers left in the fridge.
I'll leave you my wheat version and my stuffing options. The gluten-free and co-vegan cheese option is available here @come, lives, travels.
It is best to make tortillas at home in this way I can improvise and make them when I feel like it because the ingredients are very basic and are so easy to prepare that you will never buy them again, you will see!
- 250g wheat flour
- 4 tablespoons olive oil
- 125 ml water
- 1 teaspoon salt
- 1/2 teaspoon of baking powder
For the filling
- an avocado
- 75g sliced or shredded cheddar cheese
- 1 chicken breast
- 1/2 teaspoon ground cumin
- salt and black pepper
For chicken filling
We cut a chicken breast into strips. We season with a little ground cumin, salt and black pepper (and if we want some chili powder or spicy paprika).
In a hot frying pan, saute with a little oil until well browned. We wait for them to cool down and crumble with our hand. Thinly slice the avocado
- Bikini: fill them with ham and cheese, putting cheese on top of ham and finishing with cheese. You can use your favorite cheese
- With prawns or prawns: They look great with prawns that you can cook or sauté in a little oil with garlic and spicy paprika. You add a little water and tomato on thin wheels and of course cheese to cover and make everything compact.
- With minced meat: Sauté a little minced meat with a grated tomato, a tooth of minced garlic, a little chopped onion until everything is well fried. Top an omelette and add shredded cheese.
For wheat tortillas:
In a bowl combine the flour with the salt and yeast.
Add the oil and water and mix in the bowl until you get a ball.
We pass it to the work surface and knead for a couple of minutes until the dough is flexible.
We weigh the dough and make 50 g servings. We make balls with them and leave them covered with a rag while we prepare the ingredients of the filling.
With the help of a dyke we crushed them. If we don't have we can crush them with a roller but always between two plastics so that they do not stick.
Once we have the filling and tortillas ready, heat a frying pan and when it is hot, and put an omelette. We let them do about 2-3 minutes on each side. We put them on a rag and cover them up every time we have a list.
When we have them ready, put an omelette in the pan, cover with our favorite filling and cover with another tortilla. We left a couple of minutes on each side so that the cheese melts and serves
Tips and Tricks
- Fill them with what you like the most but especially with what you have in the fridge because they are a perfect recipe for use
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 10