Filter
Reset
Sort ByRelevance
Caradae
Caesar tostada
Mexican street food dish: crunchy mini tortilla with chicken, lettuce and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ˚C.
-
Bring the water to the boil with salt.
-
Turn down the heat and place the chicken fillets in the water. Poach about 13 minutes or until the chicken is cooked. Take the chicken out of the water and let it cool slightly.
-
Place the tortillas on a griddle covered with parchment paper and brush them with the seasoning spread. Bake for approx. 8 minutes in the middle of the oven.
-
Pull the chicken into pieces and mix in the dressing. Cut the heads of lettuce into strips.
-
Place the tortillas on a dish and first divide the lettuce and then the chicken. Sprinkle with the rest of the dressing and scrape the cheese over it.
-
Sprinkle with the smoked paprika powder. Yummy! .
-
30 minMain dishonion, traditional olive oil, garlic, minced beef, Red pepper, ground cumin, peeled canned tomatoes, canned brown beans, ground chili pepper, fresh fresh mint, Greek yoghurt,chili con carne with mint yoghurt -
15 minMain dishonion, garlic, traditional olive oil, fine soup vegetable, Spinach, coconut milk, water, chili powder, fresh ciabatta,meal soup of fresh spinach and coconut -
150 minMain dishmeat broth tablet, soup package OTM à 300 g, onion, sprig of thyme, Chestnut mushroom, shiitake, olive oil, pumpkin cubes OTM (400 g), gnocchi di patate (pack of 500 g), grated cheese, cold water,beef soup with pumpkin and mushrooms -
80 minMain dishtap water, beef broth tablet, Cantharellus cibarius, shallot, butter, curry powder, dry white wine, creme fraiche, meat fond, celeriac, veal ester, traditional olive oil,poached veal escalope
Nutrition
480Calories
Sodium0% DV1.060mg
Fat38% DV25g
Protein68% DV34g
Carbs9% DV28g
Fiber8% DV2g
Loved it