Description
In the framework of the contest "Secrets of the wild rice" is continuing to reveal new flavors of this wonderful plant. Among its secrets is an amazing compatibility with many products and the possibility of using in many different dishes. In this recipe we use wild rice with various ingredients as toppings for the classic cuisine tex-mex - quesadillas. Quesadilla - it was originally a Mexican tortilla made of corn or wheat flour, stuffed with cheese and fried on the grill or pan. Over time, the composition of the quesadillas migrated and vegetables, meat and mushrooms, and legumes and even cereals. So wild rice has confirmed his versatility.
Ingredients
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Wild rice
100 g
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Pellet
6 piece
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Chicken fillet
1 piece
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Pepper
1 piece
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Mushrooms
1 piece
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Red onion
1 piece
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Leeks
1 piece
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Garlic
1 tooth
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Dutch cheese
150 g
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Chili
1 piece
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Sauce
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Olive oil
1 Tbsp
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Salt
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Lime
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Sour cream
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Cilantro
Cooking
To prepare the products. Figure pre-boil according to package instructions and cool. Chicken fillet marinated in a mixture of olive oil with the lime juice and chopped chilli, salt and black pepper. Grate cheese.
Mushrooms peel and cut into slices. Bell peppers cut into thin strips. For thrill - peppers chili free of seeds and cut into rings. Chop the onion and garlic.
On a grilling pan fry the chicken fillet, bell pepper (and chili peppers) and a plate of mushrooms. Or bake in the oven.
On a heated pan in small amount of oil to fry leeks and blue onions with garlic.
Divide the cooled rice into 2 parts. For the first filling, mix the rice with sautéed leeks and mushrooms. For the second one - with roasted garlic-onion mix, stripes (and rings) peppers and slices of chicken breast. Both the filling and season with salt and pepper to taste, add grated cheese and stir. (Toppings of course can vary to your taste)
On half a tortilla (or lavash, lavash dries out quickly and turns drier) to tightly spread the filling, cover with second half and press down to distribute the filling. Folded so all the tortillas.
Preheat the grill pan and fry the quesadillas on two sides for 2 minutes to melt cheese. In the pan it is better to press with a heavy lid or another pan, or spatula for a better distribution of toppings and the "seizure" of cheese (I squeeze his hand, cold hand, and then with a spatula).
Ready-made quesadillas cut in half. Traditionally this dish is served with green lettuce, cilantro, lime wedges, and is complemented by the salsa and creme fraiche. Salsa emphasizes its severity, the nature of Mexican cuisine, and creme fraiche is meant to extinguish "the fire in your mouth". The creme fraiche you can substitute the sour cream with lime juice and salsa to take (or to prepare yourself Porirua in blender, chili peppers, ripe tomatoes without skin and seeds garlic and onion with salt, black pepper, drop of olive oil and lime juice). Enjoy all the snacks!
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