Chicken stuffed zucchini and beans with tortilla crumb
Mexican recipe for stuffed zucchini with chicken and beans with tortilla crumb
Preheat the oven to 180 ° C.
Wash the courgettes and cut them in half lengthwise. Scrape out the seed lists with a teaspoon and keep them separate.
Place the zucchini on a baking sheet covered with parchment paper and brush around with the oil.
Clean the garlic and cut finely. Heat the oil in a frying pan and fry the chicken cubes with the paprika and ⅔ of the garlic in 3 min. Golden brown.
Fill the courgette with the chicken mixture and crumble the cheese above it. Fry the zucchini in the oven for about 25 minutes.
Meanwhile, clean the onions and cut into half rings. Cut the seeds of the zucchini finely.
Drain the beans and corn in a colander and rinse under cold running water.
Heat the rest of the oil in a frying pan and fry the onion over a high heat for 5 min. Add the rest of the garlic, the seeds of the zucchini, the beans and corn and cook on low heat 10 min.
Meanwhile, wash the cherry tomatoes, halve them and add to the bean mixture. Heat for 1 more minute and season with salt and pepper.
Garnish the bean mixture with the crumbled tortilla chips and serve with the zucchini.
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