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Chicken Quesadilla

Chicken Quesadilla

Asha Dadwal
If you are a non-vegetarian and looking to explore something awesome, we have something new for you, Mexican cuisine chicken quesadilla, and here is your recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 2 people
Calories 602 kcal

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.

Video