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Mexican chicken with chilli pancakes, beansagout and salsa

Mains
Cook time: 0 min.
Servings: 1

Ingredients for Mexican chicken with chilli pancakes, beansagout and salsa

Green chili flakes
Pepper
1Avocado into small cubes
1tbspLemon juice
1tbspFinely chopped onion
1largeFinely chopped red chili without seeds
1cloveCrushed garlic
1glassMild taco sauce (230 g)
1tbspOil
1Tomato into small cubes
1/2tspSalt
1/2tspSanta maria
150gMixed beans URf.eks. kidney beans, white beans, or black beans
2tbspMinced parsley
2-3Unsweetened pancakes
280gBarbecue marinated chicken fillet of fresh poultry
50-75gGrated mozzarella

Instructions for Mexican chicken with chilli pancakes, beansagout and salsa

To prepare the Mexican chicken with chilli pancakes, beansagout and salsa recipe, please follow these instructions:

Pour the beans softly into water for at least 4 hours, preferably overnight. Pour the water and boil in leachate water for approx. 45 minutes.

Season garlic and chilli 1 minute in oil, add the boiled drip beans and cook for another 2-3 minutes. Season with lemon juice, salt and pepper and sprinkle with chopped parsley. Cut the chicken fillets into thin strips and shake them in oil for 3-4 minutes. Add tacosauce, boil and season with salt and pepper. Sprinkle the pancakes with fried cheese and chili peppers. Gratin the pancakes under the grill until the cheese is golden.

Add the beansagout and chicken on the gratined pancakes. Server with salsa touched by avocado, onion and tomato flavored with lemon juice.

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