Mexican vegetable dish with chicken
Mexican dish from the oven with chicken, vegetables and young cheese.
- 750 g frozen Mexican wok vegetables with corn on the cob, bag of 750 g
- 8 broken gordita small thick tortillas, 8 pieces, 274 g
- 175 g ground young cheese
Preheat the oven grill or preheat the oven to 225 ° C. Spoon the chicken fillet strips with the spice mix. Heat the oil in a stirring stir fry the chicken over medium heat in about 6 minutes until golden brown.
Scoop out of the pan. Pour the rest of the oil in the pan and stir-fry the frozen vegetables for about 5 minutes until done.
Mix the chicken strips through the fried vegetable mix and scoop the mixture into the baking dish. Cut the gordita's in four and put them in between. Sprinkle with the ground cheese.
Place the dish on the grid in the middle of the oven and let the cheese melt in approx. 10 minutes and slightly colored.
Serve the dish warm.
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