Masala Chicken Quesadilla with Homemade Tortillas.

Happy Cinco de Mayo y’all!!! I know it’s a little late to be saying that but what the heck.. I am such a big lover of Mexican food that every day is Cinco de Mayo for me. Living in the middle of Alabama we can’t exactly celebrate as we did in Texas with a Mariachi band and all. But we could go to a Mexican restaurant and have a Margarita. RIGHT, Y’all!!! One slight problem the restaurant had a two hour wait time. So, I went for the second-best option. I came home and whipped up these delectably sumptuous “MASALA CHICKEN QUESADILLA” with goat cheese and Homemade Tortillas to boot. They turned out to be such a treat that wifey and I were extremely glad for the long wait at the restaurant (LAUGHS!!!).

Cinco De Mayo weekend..

Ever since I started school, I have gotten busy and haven’t been able to devote much time to the blog. Thankfully the semester came to an end and the timing couldn’t be any better.. Cinco de mayo was just around the corner!!! The weekend before we had a couple of friends over for dinner who in a weird coincidence recommended a Mexican restaurant for us to try out. Our friends were head over in heels in love with that restaurant, so we knew we had to go take a look. The restaurant is in one of the prominent malls in the city.. Wifey and I decided to look around the mall in the evening and then go for dinner… BIG MISTAKE!!!!

 We thought 8 in the evening was a good time to enter the restaurant but the first words to come out of the host’s mouth was the 2 hour wait time. I realized then and there that the people roaming around the mall were smarter since they had made reservations and then started shopping (LAUGHS!!!). We headed home dejected, but I was determined to not let this little setback dampen our mood and decided to celebrate just a day later. The lunch recipe for next day was already taking shape in my mind. Skillet roasted chicken with salsa, goat cheese and homemade tortillas. Whether it was going to be a burrito, taco, enchilada or quesadilla was going to be up to wifey dear. When she picked quesadillas, I was in business (LAUGHS!!!) to make chicken quesadilla.

Chicken Quesadilla.

I was going to keep things easy-peezy which meant minimum effort and maximum flavor. So, I marinated the chicken in yogurt, chili powder, coriander, cumin and the special Malvani masala from India. If y’all don’t have that masala simple sub in any store-bought chicken masala. The salsa I had already made the night before with chopped tomatoes, onions, jalapenos, corn and a little lemon juice.

I then cooked the marinated chicken in the cast-iron skillet till the color changed. In the meantime, wifey dear had already begun working on the tortillas.

Tips to make soft Tortillas

There is nothing better than making fresh tortillas.

• Flour tortillas are made with all-purpose flour, baking powder, butter, salt, and water.
• Incorporate the butter into the flour till the mixture looks like breadcrumbs.
• Add water little at a time to the flour and knead slowly to form a soft and smooth dough.

Filling!!!

Other than the chicken and salsa we added goat cheese for the extra zing in some while creamy coconut chutney went in some others. 

It was at this point where I was ready to eat them but then wifey made me grill them for that extra crunch. I am so glad that she did because it was the perfect cherry on top. The moment was finally upon me. I had the stuffed quesadilla in my hand and the first bite I took made me completely forget the dejection of the prior day and sent me into food heaven.

Tips for Crispy Chicken Quesadilla

• Do not overstuff the quesadilla. So it is easy to fold and easy to flip
• Instead of using two tortillas, use one tortilla and fold it in half.
• If you do not have a grill, use a panini press.

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Other Chicken Recipes you may Enjoy !!

• Rosemary Chicken Tacos
• Vegetable Thepla Quesadilla
• Chicken Tacos

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Masala Chicken Quesadilla with Homemade Tortillas

Rahul

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

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Entree, Main Course

Cuisine Indian-Mexican

Servings 3 people

Ingredients

  

Tortilla

• 1 ½ cup All purpose flour
• ½ tsp Baking powder
• ¼ cup Butter
• ⅓ 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
• 1½ 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.

Keyword Chicken Quesadilla

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