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Chicken Quesadilla

Bursting with flavors, loaded with sumptuous chicken and oozing with melted cheese, these quesadilla is mouthwateringly delicious.

Ingredients

Tortilla

  • 1 ½ cup All purpose flour
  • ½ tsp Baking powder
  • ¼ cup Butter
  • cup Water
  • Salt

Marination

  • 1 lbs Chicken boneless skinless thighs
  • 1 cup Yogurt
  • ¾ tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • ½ tsp Cumin Powder
  • 1 tsp Malvani Masala optional
  • Salt as per taste

Salsa

  • 1 Tomato diced
  • ½ Small Onion diced
  • ½ Jalapeno chopped
  • ½ cup Corn
  • 3 tbsp Lemon Juice
  • Salt
  • Cilantro garnish

Coconut Chutney

  • 2 cup Grated Coconut
  • cup Yogurt
  • ½ cup Coriander
  • 1 Jalapeno
  • ½ tsp Cumin Seeds
  • ½ tsp Mustard Seeds
  • Salt to taste

Topping

  • Goat Cheese

Instructions

Marination

  • Whisk together yogurt, coriander powder, cumin powder, red chili powder, malvani masala and lemon juice in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.

Tortilla

  • In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.
  • Add water & knead slowly to form a soft dough.
  • The dough should feel supple and smooth. Divide the dough into 6 equal portions.
  • Preheat a non-stick pan over medium heat.
  • On a floured surface, roll out each portion into thin circle using rolling pin. Cook till pale golden brown spots appears on both the sides.
  • Remove from pan and keep in a covered container.

Roasted Chicken

  • Heat a skillet over medium heat. When it’s hot, drizzle oil.
  • Before cooking drain the excess marinade from the chicken pieces. Then cook the chicken in batches till each side golden brown and cooked through.

Salsa

  • Mix all the ingredients for salsa and refrigerate overnight.

Chutney

  • In a grinder add coconut, coriander, jalapeno, garlic and yogurt. Grind to make a smooth paste.Remove the mixture in a bowl.
  • Dry roast cumin seeds and mustard seeds in a small pan.
  • Add the tempering to the above chutney and season with salt.

Assembly

  • Preheat the griddle over medium heat.
  • Spread the coconut chutney on the bottom half of the tortilla. Layer roasted chicken and salsa. Sprinkle any cheese of your choice, I used goat cheese. Fold the other half over the filling and press down to close.
  • Spray cooking oil on the griddle. Grill the quesadilla on both sides until grill marks appear and cheese has melted.
  • Cut each quesadilla and serve.