members recipes

Ingredients
Mexican Tortilla flat-4
Chicken fillet 4 PCs• (800 g)
Chopped tomatoes with Chile, 250 gr.
Chile Sauce or hot ketchup Chile 2 STL
Bunch of green Basil
Spray of fresh rosemary
6 Garlic teeth
200 g Cheese cheddar and mozzarella 200 g
Olive oil for frying
Salt, ground black and red pepper.

Method
Chicken fillet cut into strips (approximately 6x1 cm), salt, add black and red pepper, chopped leaves of rosemary. Mix well and pickle 20-30 minutes.

Prepare the sauce: mix with chopped tomatoes, chilli, garlic and spicy tomato sauce. Cheddar cheese grate and cut mozzarella into slices or break by hands in small pieces.

Chicken fillet fry by small portions (¼) on heated frying pan 5-6 minutes constantly shaking. Then ready move in to warm ceramic bowl.

On the same pan, add the oil and rosemary, and decrease the fire and put tortilla. Leave for 2 minutes, then turn to the other side. Immediately pour with sauce and sprinkle with cheddar, put chiken on one half of flat, top basil leaves and the mozzarella slices and lay tortilla in half. Gently press the top. Hold 2-3 minutes and put on a plate. Decorate with fresh basil sauce, cheese, sour cream. Make the other three pieces in the same way.

Recommended lodge along with tequila shot and light (Corona , Sol) Mexican beer with lemon.