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J. Lewis
Chicken stuffed zucchini and beans with tortilla crumb
Mexican recipe for stuffed zucchini with chicken and beans with tortilla crumb
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Wash the courgettes and cut them in half lengthwise. Scrape out the seed lists with a teaspoon and keep them separate.
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Place the zucchini on a baking sheet covered with parchment paper and brush around with the oil.
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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.
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Fill the courgette with the chicken mixture and crumble the cheese above it. Fry the zucchini in the oven for about 25 minutes.
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Meanwhile, clean the onions and cut into half rings. Cut the seeds of the zucchini finely.
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Drain the beans and corn in a colander and rinse under cold running water.
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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.
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Meanwhile, wash the cherry tomatoes, halve them and add to the bean mixture. Heat for 1 more minute and season with salt and pepper.
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Garnish the bean mixture with the crumbled tortilla chips and serve with the zucchini.
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Nutrition
750Calories
Sodium40% DV950mg
Fat62% DV40g
Protein88% DV44g
Carbs15% DV46g
Fiber68% DV17g
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