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Debbie Kumanchik
Dutch quesadilla with capuchins
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Ingredients
Directions
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Cut or cut the chives into thin rings and grate the cheese coarsely.
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Cut the onions and peppers into small cubes.
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Heat one quarter of the oil in a pan and fry the onion and paprika for 3-5 minutes on a high heat.
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Turn off the heat.
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Rinse the capuchins with hot water and drain well.
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Then add them to the peppers and season with salt and pepper.
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Place half of the wraps side by side and distribute half of the cheese.
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Divide the filling over it, sprinkle with the rest of the cheese and half of the chives.
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Cover with the other wraps and press lightly.
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Mix the remaining chives with the sour cream and season with salt.
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Heat 2 large frying pans over medium heat.
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Put a tablespoon of sunflower oil in each pan and fry a quesadilla per pan for about 2 minutes per side until golden brown. Repeat with the remaining quesedillas.
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Cut them into points and serve with the sour cream and a smooth potato salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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