Entre Côte with black garlic aioli

Name: Entre Côte with black garlic aioli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portions
Ingredients: 125g g Cherry tomatoes; 0.25 Red onion; 0.5 Garlic; 0.25 bunch Fresh cilantro (stems); 0.5 tbsp. Olive oil; 0.5 Ripe avocados (preferably soft); 0.25 Lime (juiced); 0.5 Tomatoes; 0.25 Red onion; 2.5g g Cilantro; 0.75 Chicken breast fillets (approx. 500 g); 0.5 Red bell peppers; 0.25 Yellow or green bell pepper; 0.5 tbsp. Olive oil; 0.25 tsp. Cumin (for Tex-Mex flavor); 0.125 bunch Fresh cilantro (leaves); 0.5 tbsp. Oil; 2 Wheat or corn tortillas; 25g g Grated cheese (cheddar or gouda); 1 tbsp. Sour cream for garnishing

45 min
- Preparation 30 min
- Cooking 15 min

Recipe for Cast Iron

Ingredients

4 People

For the tomato salsa:
500 g Cherry tomatoes
1 Red onion
2 Garlic
1 bunch Fresh cilantro (stems)
2 tbsp. Olive oil
Salt, pepper
For the guacamole:
2 Ripe avocados (preferably soft)
1 Lime (juiced)
2 Tomatoes
1 Red onion
10 g Cilantro
Salt, pepper
For the chicken fajitas:
3 Chicken breast fillets (approx. 500 g)
2 Red bell peppers
1 Yellow or green bell pepper
2 tbsp. Olive oil
1 tsp. Cumin (for Tex-Mex flavor)
0.5 bunch Fresh cilantro (leaves)
2 tbsp. Oil
Salt, pepper
8 Wheat or corn tortillas
100 g Grated cheese (cheddar or gouda)
4 tbsp. Sour cream for garnishing

Preparation

Step 1

For the tomato salsa: Wash, halve, and seed the tomatoes in a pot. Finely dice the onion and garlic. Finely chop the cilantro stems. Simmer all ingredients with olive oil, salt, and pepper in a pot over medium heat for about 10 minutes until a thick consistency is achieved.

g Cherry tomatoes

Red onion

Garlic

bunch Fresh cilantro (stems)

tbsp. Olive oil

Salt, pepper

Step 2

For the guacamole: Halve and pit the avocados, place the flesh in a bowl and mash with a fork. Dice the tomatoes, finely chop the onion, wash and add. Season with lime juice, salt, and pepper. Finely chop the cilantro and add to the finished guacamole. Cover with plastic wrap (press directly onto the surface to prevent oxidation).

Ripe avocados (preferably soft)

Lime (juiced)

Tomatoes

Red onion

g Cilantro

Salt, pepper

Step 3

For the chicken fajitas: Wash and pat dry the chicken breast, then cut into strips. Wash and seed the bell peppers, cut into strips and set aside. Peel the onion and cut into thin rings. Season the chicken, bell peppers, and onion in separate bowls with the marinade of oil, cumin, salt, and pepper, and mix well.

Chicken breast fillets (approx. 500 g)

Red bell peppers

Yellow or green bell pepper

tbsp. Olive oil

tsp. Cumin (for Tex-Mex flavor)

bunch Fresh cilantro (leaves)

tbsp. Oil

Salt, pepper

Step 4

Preheat the WMF Plancha on high for about 5 minutes until it's really hot. A few drops of water should immediately evaporate on the surface. Add some oil to the Plancha and distribute the chicken on it. Sear for 3-4 minutes, turning occasionally, until golden brown and fully cooked.

tbsp. Olive oil

Step 5

Push the chicken to the edge of the Plancha. Distribute the bell peppers and onions in the middle of the Plancha and sauté for 2-3 minutes. Mix all ingredients on the Plancha. Warm the tortillas on the edge of the Plancha for 30 seconds per side.

Wheat or corn tortillas

Step 6

Place the finished chicken fajitas on the warm tortillas and serve with tomato salsa, guacamole, grated cheese, and sour cream.

g Grated cheese (cheddar or gouda)

tbsp. Sour cream for garnishing