Читать книгу Summer Kitchen - Bernhard Long - Страница 27

Serves 8-10 meals

750 grams of chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüßpaprika

2 tablespoons oil

2 packs so around 200 grams) sour cream

2 tablespoons fruit vinegar

120 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans so the 425 milliliters) kidney beans

1 can (425 ml) corn kernels

4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

500 grams Strauchtomaten

1 ripe avocado

2 tablespoons lime juice

1 dash Tabasco

1 small iceberg lettuce

75 grams Tortilla Chips

The preparation sequence

Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn rinse and allow to dry. Both mix with tomato and chili sauce.

Tomato underwater washing and dice. mince avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco.

clean salad, shred underwater washing and in strips. shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.