Dutch tortilla toast with spinach salad

Name: Dutch tortilla toast with spinach salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 100 g Organic chicken fillet slices; 8 tortilla wrap; 175 g grated mature cheese 48; 150 g raw vegetables radish mix; 78,3 ml gherkin cubes; 400 g fresh spinach; 500 g Cherry tomatoes; 2 el extra virgin olive oil

Quesedilla of tortilla with chicken fillet, grated cheese, radish, gherkin and a salad of spinach and cherry tomatoes.

Ingredients

Directions

Halve the chicken breast slices. Sprinkle the tortilla wraps with half of the cheese.
Divide the chicken breast, raw vegetables and the gherkin cubes over them and sprinkle with the rest of the cheese. Cover with the rest of the wraps and press lightly.
Heat 2 frying pans without oil or butter and fry half of the tortilla stews on medium heat in 4 min. Golden brown. Turn halfway.
Remove from the pan and keep warm on a plate under aluminum foil or a lid. Repeat with the other tortilla stews.
Meanwhile, cut the spinach coarsely. Halve the cherry tomatoes.
Mix the spinach and tomatoes on a plate with the rest of the pickles. 2 tablespoons of gherkin juice (for 4 people) and olive oil. Serve the tortilla stews with the spinach salad.