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Friday, 18 November 2016

Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style


         Sometime nor the other you must've tasted Mexican Quesadillas. Now try making these 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. 

          Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce. So check for a step by step method with pictures to prepare it.






          If you need to finish off any leftover chapatti / roti and any dry side dish that is sitting in your refrigerator, 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.









          Dig into it by drizzling some chutney or any spicy sauce over it and have a satisfying meal any time of the day. I suggest have them hot and crisp for that ultimate pleasure. They can also be packed as a lunch box meal.







  • 3/4 cup whole wheat flour
  • pinch of salt
  • 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
  • 2 green chilies, chopped
  • 1-2 sprig curry leaves
  • 1 tomato, chopped
  • salt to taste
  • 1 tsp. sambar powder
  • 1 tsp. red chili powder
  • 1 tbsp. fresh coconut, grated
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice
  • 1/2 cup cheese, grated
  • oil to shallow fry





         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.

          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, chilies 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.

          Add the chicken tikkas, salt, sambar powder and red chili 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 .

          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.

          Add 1 tsp. oil to the pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spoon the stir fry chicken over it, spreading it evenly.

          Again sprinkle some more cheese and cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in colour.

          Now place a plate over it and flip it over. Gently slide it again to the pan and drizzle some oil around the edges. 

          Cook for a 1-2 minutes till the other side too becomes crisp and golden brown in colour. Transfer to a serving plate and cut with a pizza cutter into 4-6 slices. Relish with some red chili sauce / green chutney.






                 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, chilies 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.




                                Add the chicken tikkas, salt, 



                      sambar powder and red chili 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 .



                                keep aside to cool .



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




                               Sprinkle some cheese over it and then 




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



                               Again sprinkle some more cheese 




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



                               Now place a plate over it....




                               ..... and flip it over. 




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



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














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