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Qaty's Quesadillas

Course International Favourites Bawa-fied
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Author Vera Dinshaw-Springett

Ingredients

  • Bowl of leftover Rotisserie Chicken or Oven Roasted Chicken (chopped bite-size)
  • 4 Chapattis or flour tortillas
  • 2 Eggs (room temperature)
  • 1 Small Onion
  • 1 Medium Tomato
  • 1 Small Bunch of Coriander Leaves
  • 1 Lemon
  • 1 Red or Green Pepper (Capsicum)
  • 1 Avocado
  • 1 tbsp oil
  • 0.5 tsp Turmeric
  • 1 tsp Red Chili Powder
  • 0.5 tsp Salt
  • 1 cup shredded Mexican Blend cheese
  • Sour Cream
  • Spring/Green Onions

Optional

    Instructions

    Chicken Masala

    • Chop leftover rotisserie or roasted chicken into bite-size pieces
    • Heat (1-2) tablespoons of Canola oil in a dekchi or wok (depends on how much chicken you are using)
    • Add the turmeric, red chili powder and salt
    • Fry the spices for a minute
    • Add the chicken and gently coat the chicken with the spices
    • Fry for an additional (1-2) minutes, and it should be ready

    Kachubar

    • Dice up the onion, tomato and cilantro/coriander leaves
    • Sprinkle some salt (to taste) and a squeeze of fresh lemon juice
    • Cover and keep in the fridge till ready to use

    Quesadillas

    • Preheat oven to 400 degrees and line a cookie sheet with foil
    • Chop the Red or Green Pepper (Capsicum) into strips. Chop the Green/Spring Onions and Avocado (as much as desired for garnish).
    • Place (2) chapattis on the foil-lined cookie sheet
    • Spread the cooked Chicken Masala all over each chapatti
    • Layer the chicken with the Red or Green Pepper strips
    • Add a layer of the kachumber
    • Sprinkle about a (¼) cup of Mexican Cheese
    • Gently crack an egg over everything so the yolk stays intact (if the yolk breaks, don’t worry, it will do that eventually anyway)
    • Place another chapatti on top of each quesadilla (avoid pressing down on it)
    • Sprinkle some more Mexican cheese on top of the chapattis
    • Place the tray in the oven for 15 minutes
    • Remove tray and let the quesadillas rest for a minute
    • Transfer the quesadillas to a chopping board and cut them into (4) pieces each, then plate them
    • For garnish, add a dollop of sour cream, more kachumber (if you’re a fan), chopped avocados, and/or chopped Green/Spring Onions