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Cheddar&Gouda Beetroot Tortilla
Ingredients:
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