Quesadilla is a Mexican dish, basically two tortillas (which are these doughs in circles) with filling between them. I love the quesadilla from Applebee’s restaurantbut for me, as I have little resistance to pepper, it’s a little too spicy, so I decided to make my version, which was delicious!
I used 2 discs of dough in the full version. Whenever I post something with this pasta and I don’t mention the brand, you ask me, so I’ll make it easier. It’s called Rap10, from the Pullman brand and here in Sorocaba I find it in everything supermarket.
For the filling:
- 1 cup (tea) of seasoned chicken breast, cut into very small cubes;
- 1/2 small chopped onion;
- 2 tablespoons of chopped green pepper;
- 6 chopped grape tomatoes (or 1 common seedless tomato);
- 2 tablespoons of cream cheese;
- 1/3 cup (tea) grated or chopped Minas cheese (it can be any cheese you want);
- salt and black pepper according to your taste.
Saute the chicken with the onion in olive oil. Once golden, add the pepper and tomatoes. When the pepper softens a little, add the cream cheese. Adjust the salt and sprinkle the black pepper.
In a frying pan, grill the dough discs on both sides. Place the filling, the cheese cubes on top and cover with the other dough. The heat of the newly grilled pasta and the hot filling will make the cheese melt. I like to let it rest for 5 minutes. After this time, cut into 4 parts and serve.
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