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. Last Updated: 07/27/2016

Chicken Quesadilla

Courtesy of Rosinter Restaurants
Chef Alberto Galan from the American Bar and Grill shares a recipe for a Tex-Mex favorite.

2 wheat tortillas
70g grated mozzarella cheese
60g fried onion and champignons or oyster mushrooms
50g chicken breast fillet
2g green onion, finely chopped
20g cut iceberg lettuce
50g sour cream (20 percent fat)
50g salsa
50g guacamole sauce

Defrost chicken fillet and cut in 1cm cubes. Fry for three to five minutes with salt and sunflower oil.

Sprinkle 35g of cheese on one tortilla, add fried mushrooms and onion, chicken and remaining 35g of cheese. Cover with second tortilla. Microwave for 10 seconds. Then fry it in a frying pan with sunflower oil on both surfaces, turning over until both sides are golden-brown.

Cut the finished tortilla into four equal sections and arrange on a plate. Sprinkle with finely chopped green onion.

On a smaller separate dish, place the iceberg lettuce and cover with generous dollops of sour cream, salsa and guacamole. Set that dish on the larger plate beside the quesadilla.