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Spinach cheddar & gouda burrito
Ingredients:
All ingredients
- 1 spinach tortilla
- 1 lettuce leaf
- 1 small red onion
- 3 cherry tomatoes
- 100g Hochland Cheddar & Gouda cubes
- 50g Hochland Cheddar Jack
- 150g of chicken tenderloin
- 20g breadcrumbs or ready-made breadcrumbs
- 20g wheat flour
- 1 egg
- pinch of sweet pepper
- pinch of chili pepper
- salt and pepper to taste
- 1 tbsp clarified butter
- 30g vegetable nachos - 2 types (any flavors)
Recipe step by step
- 1. wash the tenderloin, then dry it on a paper towel
- 2. break the egg into the bowl, add the spices, and salt and pepper to taste, whisk until the mass is smooth
- 3. prepare the breadcrumbs in another bowl
- 4. coat the meat first in the flour, then in the egg, at the end thoroughly coat it in the breadcrumbs
- 5. heat the clarified butter in a pan
- 6. fry the tenderloin for 7 - 12 minutes, turning it over every 2 minutes, until the breadcrumbs are golden and crispy, and the meat inside cooked
- 7. wash the cherry tomatoes, dry them and cut into halves
- 8. wash the lettuce and dry on a paper towel
- 9. slice thinly the onion
- 10. heat the oven to 200 ° C in the meantime
- 11. prepare tinfoil, place the tortilla on it, then wrap it tightly and heat for 2 - 3 minutes
- 12. place the nachos in a baking tray, sprinkle with Cheddar & Gouda cubes and bake for 2 minutes
- 13. remove the tortilla from the oven and fold it into two pockets
- 14. put the lettuce, pieces of chicken, tomatoes and onions into one of the pockets
- 15. sprinkle it with Cheddar Jack shavings
- 16. put the heated and baked nachos into the other pocket
- 17. serve with sauces of your choice