Preparation:
1. Peel the onion, wash it thoroughly so your eyes don’t weep too much, and cut it into very thin slices. Wash the mushrooms thoroughly, removing all the dirt, and cut them into squares. Cut the bell pepper lengthwise into strips and then into smaller pieces.
2. Heat a pan with a generous splash of oil and sauté everything you chopped. Add a little salt, stir, and cook the ingredients thoroughly in the oil.
3. Cut the chicken breasts into small pieces, and when the vegetables begin to brown, add them, stirring until everything is evenly coated. Set the heat to half to make them cook faster. In addition to the ingredients we’re preparing for the filling, you can also add tomato sauce, butter, and more.
4. Once the filling is ready, all you have to do is heat the pancakes however you like: in the microwave, in a pan, or on the griddle.
5. Fill the fritters and add the cheese. Fold them from one end to the other, shaping them as you like, and serve with chopped guacamole.
Preparation:
1. Peel the onion, wash it thoroughly so your eyes don’t weep too much, and cut it into very thin slices. Wash the mushrooms thoroughly, removing all the dirt, and cut them into squares. Cut the bell pepper lengthwise into strips and then into smaller pieces.
2. Heat a pan with a generous splash of oil and sauté everything you chopped. Add a little salt, stir, and cook the ingredients thoroughly in the oil.
3. Cut the chicken breasts into small pieces, and when the vegetables begin to brown, add them, stirring until everything is evenly coated. Set the heat to half to make them cook faster. In addition to the ingredients we’re preparing for the filling, you can also add tomato sauce, butter, and more.
4. Once the filling is ready, all you have to do is heat the pancakes however you like: in the microwave, in a pan, or on the griddle.
5. Fill the fritters and add the cheese. Fold them from one end to the other, shaping them as you like, and serve with chopped guacamole.
