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! .
-
35 minMain disholive oil, onion, curry powder, pumpkin, celeriac, savoy, vegetable stock of tablet, herbal broth from tablet, Rye bread, syrup, bacon, breakfast bacon,meal soup with pumpkin, celery and savoy cabbage
-
65 minMain dishonion, garlic, eggplant, traditional olive oil, tomato cubes, ricotta, chilled lasagne sheets, unsalted butter, wheat flour, Full Milk, dried nutmeg, grated mature cheese,cannelloni with eggplant and ricotta
-
30 minMain dishchicken breast, onion, wok oil, Thai stir-fry mix, red curry paste, basis for tomato soup, tap water, coconut milk, flatbread,thai tomato-chicken soup
-
15 minMain dishgarlic, traditional olive oil, salad mix, dried thyme, stir-fry rice, tap water, vegetable stock, Italian mushroom stir-fry mix, arrabbiata pesto, tofu stir-fry mince,Italian stir fry with vegage chop
Nutrition
480Calories
Sodium0% DV1.060mg
Fat38% DV25g
Protein68% DV34g
Carbs9% DV28g
Fiber8% DV2g
Loved it