Chicken Tikka Quesedillas
Grilled chicken tikka is combined with cheese and spices, then folded into tortillas and cooked until crispy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless, cut into small cubes) | 800 | Grams |
| Yogurt (plain, whole milk) | 200 | Grams |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (fresh, grated) | 1 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Paprika | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Cheddar Cheese (grated) | 300 | Grams |
| Mozzarella Cheese (grated) | 200 | Grams |
| Flour Tortillas (medium size) | 10 | Count |
| Butter (unsalted) | 50 | Grams |
| Cilantro (fresh, chopped) | 1 | Bunch |
Instructions
- In a bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, paprika, salt, and black pepper to create a marinade.
- Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken until fully cooked, about 5-7 minutes per side.
- Remove chicken from the grill and let it rest for a few minutes. Then, chop it into smaller pieces.
- In a bowl, mix the grilled chicken with cheddar cheese, mozzarella cheese, and chopped cilantro.
- Place a tortilla on a flat surface, spread a portion of the chicken and cheese mixture over half of the tortilla, then fold the other half over to cover the filling.
- Heat a skillet over medium heat and add a small amount of butter. Cook the quesadilla until the tortilla is golden brown and the cheese has melted, about 3-4 minutes per side.
- Repeat with the remaining tortillas and filling. Cut each quesadilla into wedges and serve warm.
Prep
- Marinate chicken for at least 2 hours in advance.
Kitchen equipment
Grill or Grill PanSkillet