Nothing compares to the joy you get when you discover your favorite cuisine on the dinner table. And if you’re a foodie, this moment will help you forget about your worries. Chicken quesadilla is one such popular meal among those who enjoy Mexican cuisine.
A quesadilla is a Mexican delicacy made of a tortilla filled mostly with cheese, but also with meats, spices, and other toppings, and then grilled on a griddle or stove. Traditionally, a corn tortilla is used, however, a wheat tortilla can also be utilized.
A whole quesadilla is created with two tortillas sandwiched together by a layer of cheese. A half is a single tortilla that has been loaded with cheese and folded into the form of a half-moon.
The quesadilla originated in colonial Mexico. The quesadilla as a dish has altered and evolved as individuals experimented with various versions and chicken quesadilla is one such result of an experiment. Quesadillas are popular as well as sold in Mexican restaurants all around the world.
Quesadillas have been made in a variety of styles. Many eateries serve these as appetizers after putting their spin on them. Goat cheese, black beans, spinach, zucchini, or tofu are some of the ingredients used in certain variants. A “pizzadilla” is a version that mixes the ingredients and cooking process of a quesadilla with pizza toppings.
If you are craving a chicken quesadilla and don’t want to place an order with a restaurant, here is a simple recipe to cook your chicken quesadilla at home.
Chicken Quesadilla
Equipment
- 2 Mixing Bowl
- 1 Grill Pan
- 1 Pan
Ingredients
For Marination
- ½ cup Curd beaten
- ½ tsp Turmeric Powder
- 1 tsp Degi Red Chilli Powder
- 1 tbsp Coriander Powder
- Salt To Taste
- 400 gm Chicken Breast boneless
- 2 Medium Size Onion cut into half
- 1 Red Bell Pepper cut into half
- 1 Yellow Bell Pepper cut into half
- 1 Green Bell Pepper cut into half
For Tomato Salsa
- 1 cup Fresh Tomato Puree
- ½ cup Tomato Ketchup
- 1 inch Ginger chopped
- 2 Garlic Cloves chopped
- 2-3 Green Chilli chopped
- ½ Lemon Juice
- Salt To Taste
- ½ tsp Castor Sugar
- 1 Medium Size Tomato chopped
- 1 Medium Size Onion chopped
- 1 tbsp Coriander Leaves chopped
For Grilled Chicken
- 1½ tbsp Oil
- Marinated Chicken & Vegetables
For Tortilla Dough
- 1 cup Refined Flour
- ½ cup Wheat Flour
- 1 tsp Salt
- ½ tsp Caster Sugar
- 1 tsp Oil
- Water As Required
For Filling
- Grilled Chicken & Vegetables cut into julienne
- 1 tbsp Coriander Leaves chopped
- ½ tbsp Butter
- ½ cup Mozzarella Cheese Grated
- 1 tsp Black Peppercorns crushed
- Pinch Of Garam Masala
For Quesadilla
- ½ tbsp Oil
- 2 Tortillas
- Prepared Filling
- ½ cup Mozzarella Cheese
- 2-4 tbsp prepared Salsa
- 2 tbsp Butter
- Coriander Spring
Instructions
For Marination
- In a large mixing bowl, combine curd, turmeric powder, degi red chili powder, coriander powder, and salt to taste.
- Marinade the chicken breast and onion well.
- Add red bell pepper, yellow bell pepper, and green bell pepper to the marinade and set away for later use.
For Tomato Salsa
- Combine tomato puree, tomato ketchup, ginger, garlic, green chili, and lime juice in a mixing bowl.
- Add salt to taste, castor sugar, tomato, onion, and coriander leaves, and combine thoroughly.
- Set away for later use.
For Grilled Chicken
- Heat the oil in a grill pan, then add the marinated chicken and veggies and fry on both sides.
- Cook for 10 minutes on medium heat with the lid on.
For Tortilla Dough
- In a mixing bowl, combine refined flour, whole wheat flour, salt, castor sugar, and water to make a semi-soft dough.
- Apply oil and massage it one more. Wrap it in a cloth and save it aside for later use.
For Filling
- In a large mixing bowl, combine the julienne chicken and veggies, coriander leaves, and butter.
- Mix in the Mozzarella cheese, black peppercorns, and a sprinkle of garam masala.
For Quesadilla
- Roll medium-sized ball pieces of dough thin using a rolling pin.
- Place it on a heated flat pan and cook it for half a minute (do not overcook it).
- Heat the oil in a flat pan. Cook until the half-cooked chapati is light brown.
- Spread the filling, mozzarella cheese, and prepared salsa on half of the chapati.
- Fold it in half and softly press it. Cook till golden brown and crispy on both sides with the butter.
- Place the mozzarella cheese on top, cover with the lid, and allow the cheese to melt.
- Take out and cut in half. Serve with fresh salsa and a sprig of coriander on top.