मसालेदार चिकन पराठा High Protein Chicken Quesadilla Mexican recipe

20-25 minutes
2
Mexican
मसालेदार चिकन पराठा High Protein Chicken Quesadilla Mexican recipe Recipe - Ranveer Brar

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 gms Chicken breast, boneless

½ medium 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

⅓ cup Tomato ketchup

1 inch Ginger, chopped

2 Garlic cloves, chopped

2-3 Green chilli, chopped

½  lime juice

Salt to taste

½ tsp Castor sugar

1 medium Tomato, chopped

1 medium Onion, chopped

1 tbsp Coriander leaves, chopped

 

For Grilled Chicken

1 ½ tbsp Oil

Marinated Chicken & Vegetables

 

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

A pinch of Garam Masala

 

For Tortilla Dough

1 cup Refined flour dough

⅓ cup Whole wheat flour

1 tsp salt

½ tsp Caster sugar

Water as required

1 tsp Oil

 

For Quesadilla

½ tbsp Oil

2 Tortillas

Prepared Filling

½ cup Mozzarella cheese

2-4 tbsp Prepared salsa

2 tbsp butter

Coriander sprig

 

Process

For Marination

  • In a large bowl, add curd, turmeric powder, degi red chilli powder, coriander powder, salt to taste and mix it well.
  • Add chicken breast, onion and marinate well.
  • Add red bell pepper, yellow bell pepper and green bell pepper marinated everything well and keep it aside for further use.

 

For Tomato Salsa

  • In a bowl, add tomato puree, tomato ketchup, ginger, garlic, green chilli, lime juice.
  • Add salt to taste, castor sugar, tomato, onion, coriander leaves mix everything well.
  • Keep aside for further use.

 

For Grilled Chicken

  • Heat oil on a grilled pan, place the marinated chicken and vegetables and cook from both the sides.
  • Cover it with the lid and cook on medium flame for 10 minutes.

 

For Filling

  • In a large bowl, add the julienne chicken and vegetables, coriander leaves, butter and mix it well.
  • Add Mozzarella cheese, black peppercorns, a pinch of garam masala and mix everything well.

 

For Tortilla Dough

  • In a bowl, add refined flour, whole wheat flour, salt, castor sugar, water as required and knead a semi soft dough.
  • Apply oil and knead it again. Cover it with a cloth and keep it aside for further use.

 

For Quesadilla

  • Take medium size ball portions of the dough and roll it thin using a rolling pin.
  • Now, put it on a hot flat pan and cook it half (don’t cook it completely).
  • Heat a flat pan, add oil. Place the half cooked chapati and cook until light brown.
  • Add the filling on half of the chapati, mozzarella cheese, and prepared salsa.
  • Fold it and press it lightly. Now, add butter and cook until golden brown and crispy on both sides.
  • Add mozzarella cheese on top, cover it with the lid, let the cheese melt.
  • Remove and cut into half. serve with fresh salsa on top and coriander sprig.

 

 

 

 

 

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