Mexican Chicken Tikka Quesadilla

Name: Mexican Chicken Tikka Quesadilla
Cuisine: Indian
Ingredients: 3/4 cup whole wheat flour; 1 pinch salt; as needed water to knead; 1-1/2 cups chicken tikkas; 2 tbsp oil; 1 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 2 onions chopped; 1 tsp. ginger sliced; 1 tsp. garlic chopped; 1 green chili chopped (optional); 1-2 sprig curry leaves; 1 tomato chopped; to taste salt; 1 tsp. sambhar powder; 1 pinch red chilli powder (optional); 1 tbsp. fresh coconut grated; 1-2 tbsp. coriander leaves chopped; 1 tsp. lime juice; 1/2 cup cheese grated; as needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Make these homemade Chicken Quesadilla in a new avatar - with South Indian flavour in a fusion style. It is simple, delicious, filling and a satisfying one-pot meal anytime of the day. Crispy on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any left over chapattis. It is great as a snack / appetizer enjoyed with some green chutney. So make these wonderful and yummy snack with just a sprinkle of some cheese and any of your favourite seasoning and voila! you have an amazing and a creative dish in front of you. I guarantee it will be gone in no time.

Bethica Das @kitchen_flavours

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Ingredients

3/4 cupwhole wheat flour
1 pinchsalt
as neededwater to knead
1-1/2 cupschicken tikkas
2 tbspoil
1 tsp.mustard seeds
1 tsp.urad dal (split black gram lentil)
2onions chopped
1 tsp.ginger sliced
1 tsp.garlic chopped
1green chili chopped (optional)
1-2 sprigcurry leaves
1tomato chopped
to tastesalt
1 tsp.sambhar powder
1 pinchred chilli powder (optional)
1 tbsp.fresh coconut grated
1-2 tbsp.coriander leaves chopped
1 tsp.lime juice
1/2 cupcheese grated
as neededoil to shallow fry

Saved

Steps

1

Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.
2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Add the onion, ginger, garlic, chillies and curry leaves. Fry on a medium flame till light golden in colour. Now add the tomatoes and continue to saute till it is slightly mashed.
3

Add the chicken tikkas, salt, sambhar powder and red chilli powder. Mix well and saute for 1-2 minutes. When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool.
4

Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.
5

Add 1 tsp. oil to the pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it.
6

Then spoon the stir fry chicken over it, spreading it evenly.
7

Again sprinkle some more cheese
8

And cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in colour.
9

Now place a plate over it
10

And flip it over.
11

Gently slide it again to the pan and drizzle some oil around the edges.
12

Transfer to a serving plate & cut with a pizza cutter into 4-6 slices. Relish with some green chutney or sauce.