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INGREDIENTS
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60 ml of vegetable oil
30 ml olive oil
1 pcs onion
700 g chicken fillet
1 jar of red canned kidney beans
Β½ pcs green bell pepper
8 pieces of Tortillas (sheets)
200 g Cheddar cheese
2 pcs red chili pepper
3 pcs tomato
2 cloves of garlic
Β½ tsp oregano
Β½ tsp smoked paprika
1 tsp sugar
2 tsp salt
30 g of cilantro
Black pepper powder to taste
1. Heat the vegetable oil in a frying pan, fry 40 g of chopped bulb onion until it is soft, add diced tomatoes, chopped red chili pepper, chopped garlic, smoked paprika, sugar, salt, and oregano. Cook 5-7 minutes more over the medium heat.
2. Place the vegetables into a blender from the frying pan, punch until it becomes homogeneous mass.
3. In the vegetable oil fry the chopped onion until it is soft, add chopped green pepper, fry a few minutes more, then add diced chicken, add salt. Cook 6-8 min until chicken is ready, and sprinkle with chopped cilantro.
4. Cover tortilla with 2 tablespoons of prepared sauce, put beans in a line, chicken, sprinkle with grated cheese and roll. Do this with all sheets, put them in a suitable form, grease with vegetable oil. Cover with sauce from the top, sprinkle grated cheese and put into the oven at up to 20 min 356ΛF (180ΛC). Serve, sprinkled with chopped cilantro
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