Masala Chicken Quesadillas Recipes

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

MASALA CHICKEN QUESADILLAS

Steps:

• Gather the ingredients.
• Mix the yogurt and sour cream together in a bowl and whisk together until smooth.
• Add the chopped mint leaves, grated cucumber, cumin powder, red chili powder, sugar, and salt to taste.
• Mix well to blend.
• Chill in the refrigerator till needed later. To make the Masala Chicken:
• Gather the ingredients.
• Heat the oil in a deep pan on medium heat.
• When hot, add the cumin seeds and sauté for a minute.
• Add the sliced onions and fry till soft.
• Add garlic and ginger pastes and fry for a minute.
• Add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).
• Add the chicken mince now and brown, stirring very frequently.
• When the chicken has browned, add the tomato and salt to taste.
• Stir well and add 1/2 cup of water.
• Cook till chicken is done. There should be almost no gravy at this stage. Cook until all the gravy has dried off.
• Keep aside for later. To assemble the quesadillas:
• Lay one tortilla on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice.
• Add roughly four to five tablespoons of the cooked chicken and spread on half the tortilla.
• Sprinkle with grated cheddar cheese-according to preference.
• Fold in half.
• At this stage, you can 'toast' the tortilla in a sandwich toaster or on a hot pan on the stove until the cheese has melted.
• When all the tortillas are done as above, cut each one into triangles.
• Serve while still hot with the yogurt-cucumber dip you made earlier.
• Add salsa for the perfect finishing touch!