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Dutch tortilla toast with spinach salad
Quesedilla of tortilla with chicken fillet, grated cheese, radish, gherkin and a salad of spinach and cherry tomatoes.
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Ingredients
Directions
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Halve the chicken breast slices. Sprinkle the tortilla wraps with half of the cheese.
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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.
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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.
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Remove from the pan and keep warm on a plate under aluminum foil or a lid. Repeat with the other tortilla stews.
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Meanwhile, cut the spinach coarsely. Halve the cherry tomatoes.
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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.
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Nutrition
585Calories
Sodium0% DV1.040mg
Fat43% DV28g
Protein54% DV27g
Carbs18% DV53g
Fiber28% DV7g
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