WHEN GREECE MEETS MEXICO

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Ingredients:

  • 1 chicken breast (sliced)
  • 200gr Feta Cheese crumbled
  • 100gr parmesan (grated)
  • 3 tablespoons extra virgin olive oil
  • 3 spring onions- only the white part (finely chopped)
  • 2 garlic cloves (finely chopped)
  • ½ red pepper (sliced)
  • ½ green pepper (sliced)
  • 1 cup tomato puree
  • 1 teaspoon extra hot red sauce
  • 1 tablespoon breadcrumbs
  • ½ tomato (sliced)
  • 2 tablespoons low fat milk
  • 4 tortillas
  • Salt, pepper and basil

 

Step-by-step:

  1. Put the olive oil in the pan, and sauté the garlic and the spring onions for 30 seconds.
  2. Add the peppers and continue to cook for 5 minutes while stirring.
  3. Put the chicken and cook until white. Season with salt, ground pepper and a pinch of basil.
  4. Add ½ cup of the tomato puree and the teaspoon of the extra hot red sauce and cover the pan. Lower the heat in half and cook for 10minutes.
  5. Mix in the feta cheese and remove the pan from heat. Let it stay for 10minutes while you preheat your oven (220°C).
  6. On a plate, lay the tortillas and fill them evenly with the chicken-feta mix. Roll them and place them in a rectangular baking pan.
  7. Mix the remained ½ of the tomato puree with the low fat milk and cover the tortillas rolls.
  8. Add the parmesan, put the tomato slices on top and sprinkle with the breadcrumbs.
  9. Bake for 15 minutes, let it cool a bit and serve.

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