Description
This Tandoori Chicken Quesadilla Delight combines the vibrant flavors of traditional Indian tandoori spices with the melty goodness of a Mexican quesadilla. Tender chicken strips marinated in a spiced yogurt mixture are pan-cooked to perfection, then layered with cheese, fresh vegetables, and a cilantro-yogurt sauce inside warm flour tortillas. Perfect as a flavorful lunch, dinner, or party snack that fuses global tastes in every bite.
Ingredients
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts, cut into thin strips
- 120 ml plain Greek yogurt
- 15 ml lemon juice
- 2 cloves garlic, minced
- 2.5 cm piece ginger, grated
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp cayenne pepper (optional)
- 0.5 tsp salt
For Cooking:
- 15 ml vegetable oil
For the Yogurt Sauce:
- 120 ml plain Greek yogurt
- 15 ml chopped fresh cilantro
- 15 ml lemon juice
- 0.5 tsp ground cumin
- Salt and pepper to taste
For Assembling and Cooking Quesadillas:
- 4 large flour tortillas
- 170 g shredded mozzarella or Monterey Jack cheese
- 0.5 small red onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- Butter or oil, for greasing pan
Instructions
- Marinate the Chicken: In a bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, garam masala, turmeric, cayenne pepper, and salt. Add the thin strips of chicken breast and toss well to evenly coat all pieces. Cover and refrigerate for at least 15 minutes or up to 2 hours to allow the flavors to infuse.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken strips and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and develops a slight char. Remove from heat and set aside.
- Prepare the Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, chopped fresh cilantro, lemon juice, ground cumin, salt, and pepper until well combined. Refrigerate the sauce until ready to use.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle about 25% of the shredded cheese over half of the tortilla. Top the cheese with a portion of the cooked tandoori chicken, followed by thinly sliced red onion and green bell pepper. Drizzle some of the prepared yogurt sauce over the toppings, then fold the tortilla in half to enclose the filling. Repeat this process for the remaining tortillas.
- Cook the Quesadillas: Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Place each assembled quesadilla in the skillet and cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy and the cheese inside has melted completely.
- Serve: Remove the quesadillas from the skillet and slice each into wedges. Serve immediately with additional yogurt sauce for dipping or drizzling.
Notes
- For a spicier version, increase the cayenne pepper to 1 tsp or add a pinch of chili powder to the marinade.
- You can substitute chicken breasts with boneless, skinless thighs for a juicier result.
- Feel free to add other veggies like sliced mushrooms or spinach inside the quesadilla.
- Use a non-stick skillet to prevent sticking and reduce the amount of butter or oil needed.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion (Indian-Mexican)
Keywords: Tandoori Chicken, Quesadilla, Indian Spices, Mexican Fusion, Chicken Recipe, Quick Dinner, Yogurt Sauce, Skillet Cooked
