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Asparagus
Chicken tortillas vol-au-vent
Author:
5/15
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
4 whole wheat small tortillas
For the sauce :
500 ml (2 cups) of milk
80 ml (1/3 cup) of all-use non-blanched flour
15 ml (1 tablespoon) of Dijon's mustard
Salt and pepper up to taste
1 package of asparagus (about 25 asparagus) sliced into chunks of 2 cm
15 ml (1 tablespoon) of olive oil
500 ml (2 cups) of chopped fresh mushrooms
500 ml (2 cups) of chicken sliced into pieces
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Chicken tortillas vol-au-vent
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Feb 12
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Jan 01
Preparation
Preheat oven at 190 ºC (375 ºF).
Set each tortillas into muffin molds and form into cups (if needed, beforehand microwave tortillas a few seconds for a more malleable texture). Oven bake tortilla cups until it browns, for about 7 minutes. Remove from oven and cool down.
In a casserrole, pour milk. With a sieve, pour flour into fine rain or milk. Add while whisking until obtaining a smooth mixture. Bring to a boil until while constantly whisking until the texture thickers. Remove from heat. Add mustard, salt and pepper.
Boil salted water in a large casserole, cook asparagus for about 3 minutes. Cool down under cold water and drain. Set aside.
In a non-adhesive pan, heat oil at medium-high heat. Fry mushrooms until well colored, so for about 4 minutes. Add chicken and asparagus. Stir a few sconds and pour the preparation in bechamel sauce. Mix well and rectify seasoning if needed.
Fill each tortilla cups with garnishing.
Chef's notes
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