3. Ingredients: Romaine and Creole Lettuce Tort Strips Garnish Salad Blossom Spice Grilled Chicken Diced Tomatoes Mixed Cheese Cilantro Leaves Chipotle Ranch Dressing: Citrus Balsamic Vinagrette Flour Tortilla 6 ounces 1 cup 1/3cup Sizzle 6 ounces ¼ cup ¼ cup 1 tps 1 ounce 1 ½ ounce 2 (each tortilla with mixced cheese)
4. Cleans your hands and the work area. Washed lettuce in ice water, one by one, proceeds to chop the lettuce into squares. Then they are drained. Select some tomatoes for to chop them. Immediately prepare the salad garnish, is a mixture of black beans, green pepper, corn, black pepper, olive oil, lemon and salt to taste. Immediately prepare the salad garnish, is a mixture of black beans, green pepper, corn, black pepper, olive oil, lemon and salt to taste. Procedures to prepare:
5. Assemble the dish: Put six ounces of chicken on a flap top. On a cold plate put six ounces of mixed lettuce, add the cup of tort strips, the third cup of salad garnish, a hint of blossom. After 10 minutes remove chicken from the flattop, chop it into strips and give way to the volcano to the salad. Placed on the plate of flour tortillas with cheese mixed. Add one quarter cup of chopped tomato, the fourth cup mixed cheese, cilantro leaves, an ounce of chipotle ranch in the shape of seven lines around the plate. Remove the quesadilla from the grill, cut into four equal parts and place in dish. Finally, in a ramekin dressing is served, an ounce and a half of balsamic vinaigrette citrus.
