
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.