Step 1

【Chicken filling】Chicken thigh meat boneless

Step 2

Dice the chicken thighs

Step 3

Cut the bell pepper into small cubes, shred the onion, and cut the garlic cloves

Step 4

Add 1/4 teaspoon of peppercorn powder, 1/4 teaspoon of allspice powder, 1/4 teaspoon of black pepper, 1/2 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of light soy sauce, and 1 tablespoon of olive oil to marinate for 10 minutes

Step 5

Heat oil in a pan and stir-fry minced pesto and shredded onion

Step 6

Add the marinated diced chicken and stir-fry until it changes color

Step 7

Add bell peppers and stir-fry for 1 minute

Step 8

【Eggplant filling】Remove the stem and dice the tomatoes, cut the cherry tomatoes in half, and slice the eggplant

Step 9

Add 1 tablespoon of cooking oil to 40% heat, add eggplant and fry until fragrant

Step 10

Sprinkle a little salt and black pepper to taste and set aside

Step 11

Heat the oil again and stir-fry the minced garlic and shredded onion

Step 12

Add diced tomatoes and stir-fry until soft

Step 13

Add 5 tablespoons of tomato pasta sauce, 1/2 teaspoon of salt, 1 tablespoon of sugar, 1/4 teaspoon of ground black pepper, and 1 teaspoon of soy sauce to taste

Step 14

Finally, add cherry tomatoes and chopped basil and stir-fry a few times and set aside

Step 15

【Assembly】Brush the pan with a little oil and spread the burritos, spread the filling on half and press it with a spatula Chicken filling: minced cheese – diced chicken with bell peppers – crushed cheese – crushed basil

Step 16

Eggplant filling: crushed cheese – fried eggplant – tomato sauce – chopped cheese – basil/cilantro + pickled cucumber

Step 17

Heat a pan over medium-low heat until the cheese under the cake has melted

Step 18

Turn the cake over and continue to fry until the cheese on the other side is melted

Step 19

Cut into small pieces after starting the pot