1 portion 20 minutes

Cheddar&Gouda Beetroot Tortilla

All ingredients
  •  1 beetroot tortilla
  •  2 lettuce leaves
  •  1 small red onion
  •  1 tomato
  •  50g canned corn
  •  sprig of fresh basil
  •  100g Hochland Cheddar & Gouda blocks
  •  50g Hochland Cheddar Jack
  •  200g chicken tenderloin
  •  30g breadcrumbs
  •  30g wheat flour
  •  1 egg
  •  a pinch of sweet pepper
  •  a pinch of chili pepper
  •  salt and pepper to taste
  •  1 tbsp of clarified butter

Recipe step by step

  • 1. wash the tenderloin, then dry it on a paper towel
  • 2. break the egg into a bowl, add the spices, salt and pepper to taste, whisk until smooth
  • 3. prepare the breadcrumbs in another bowl
  • 4. first coat the meat in the flour, then in the egg, finally in the breadcrumbs
  • 5. heat the clarified butter in a pan
  • 6. fry the pieces of the tenderloin for 7-12 minutes, turning them over every 2 minutes until the breadcrumbs are golden and crispy, and the meat inside is cooked
  • 7. wash the tomato and cut into slices of medium thickness
  • 8. wash the lettuce and dry it on a paper towel
  • 9. cut the onions into thin slices
  • 10. drain the corn
  • 11. in the meantime, heat the oven to 200°C
  • 12. prepare tinfoil, place the tortilla on it, place the chicken, corn, tomato, onion and lettuce on one half of the tortilla
  • 13. sprinkle with the Cheddar&Gouda cheese cubes
  • 14. fold the tortilla in half, and sprinkle it with Cheddar Jack shavings
  • 15. pack in tinfoil, leaving free space in the upper part so that the cheese does not stick to the foil
  • 16. bake for 3 - 5 minutes
  • 17. take it out of the oven, unpack it, and put it on a plate
  • 18. serve with sauces of your choice