Description
In your culinary creativity I love to experiment and mix different dishes, so in this recipe I have unexpectedly joined the Mexican quesadilla with Japanese omelet and this is complemented by a salsa cruda, which also has Latin roots.
Ingredients
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Pellet
2 piece
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Chicken egg
2 piece
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Soy sauce
20 ml
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Vinegar
5 ml
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Cheese
100 g
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Cherry tomatoes
7 piece
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Chili
-
Garlic
1 tooth
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Lemon juice
1 Tbsp
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Green onions
-
Salt
-
Olive oil
2 Tbsp
Cooking
The first thing we recommend to prepare the salsa, because if you start to cook it after the quesadillas, make your snack cools, the cheese hardens and will not be as tasty. Cruda salsa made from chopped fresh tomatoes, like a salad. Cherry cut into halves or quarters, green onions and pepper grind. Garlic clean and chop. Dress it with olive oil, lemon juice and sea salt.
Quesadilla is a dish of Mexican cuisine, and consists of two tortillas-tortillas, toasted on two sides, with stuffing, which always included cheese. By toasting the cheese in the filling melts and thereby bonds the two tortillas. I have here are flour tortillas with a diameter of 20 cm omelette Try to pick up a frying pan with a diameter size of pellets, I had to 18 cm
Prepare the mixture for the Japanese omelet. It's very simple. To the eggs add the rice vinegar and soy sauce. Naturally brewed Kikkoman sauce perfectly suited for this.
Whisk the egg mixture. Salt, as you know, not have soy sauce with it.
Immediately grate the cheese.
Training is over, proceed to the main part of the recipe. In a pan heat a spoon of oil and pour the egg mixture. Let the bottom side is well cooked through and the top begins to drag. Her top with half of cheese.
Immediately close the omelet on top of the second tortilla.
Take a flat plate larger than the diameter of the frying pan and turn the pan so that the tortilla with the omelet was on the plate. Then put it all back in the pan, but now the tortilla, you will have the bottom and scrambled eggs on top. I love tortillas on the grill, so there was no cooking in the same pan and on the grill pan to get crispy characteristic black stripes. While the bottom tortilla roasted, you sprinkle the remaining cheese omelet and is closed at the top with a second tortilla.
And again turn over with a plate so that the top tortilla came down and began to fry, and the bottom, crispy, on top.
Need to cook briefly, 1-2 minutes. Then cut the hot quesadilla into pieces and serve immediately!
Don't forget we have salsa cruda!
Help yourself! Bon appetit!
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