Calories
677 kcal
Protein
36 g
Fat
12 g
Carbohydrates
89 g
First of all, the chicken meat should be cut into thin strips or diced. Preheat the oven. Slice one-half of the onion into thin rings. Place the other half, the physalis and chili peppers on a foil-lined baking sheet and roast for 7-10 minutes. Turn the soft, lightly browned vegetables and broth into a puree with a blender. Add half a teaspoon each of salt and sugar.
Stack the tortillas, cover them with a damp paper towel, and heat in the microwave for 1 minute. Do not remove the paper towel from the tortillas so they do not cool and remain soft.
Mix the chicken meat with Mozzarella and Feta cheese, but first, they have to be grated or chopped very accurately. Place this mixture on each tortilla. Add a few cilantro leaves and roll up the tortillas. Place the rolls in a greased dish. Grease the tortillas on the top and roast underneath in the oven for 3 minutes, until golden at 356 °F. Cover with the physalis sauce and sprinkle with some left cheese. Roast in the oven for 5 to 7 minutes more. Garnish with an onion ring and remaining cilantro.
If you don't have a microwave, then fry the tortillas on two sides until soft, and cover with a towel.
Bon Appetit!
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