This tasty crispy Mexican sandwich stuffed with chicken and cheese .Topped with creamy guacamole is sure to become everyone's favorite.
Ingredients you'll need are
1/2 lb chicken breast(or Use any left over chicken and shred it)
1 clove garlic
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 medium onion chopped
1 ripe avocado, diced small
2 table spoon lime juice
2 green chillies, chopped
1/2 cup chopped cilantro leaves
3 whole wheat tortillas or Indian Flat bread(plain paratha)
To make the Quesadilla
Chicken Stuffing
Heat some water in a sauce pan on medium flame. Add the chicken breast ,crushed garlic ,salt and turmeric to the warm water and cover. Let cook for about 15 minutes until chicken is tender.Drain all the water and shred the chicken and keep aside.
Heat a teaspoon of canola oil in a sauce pan and added chopped onion and cumin seeds . Saute for a minute before adding shred chicken and a chopped green chilly. Cook for few minutes and keep aside.
Prepare the Guacamole
Using a fork mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies and cilantro. Keep aside in a bowl.
Make the Quesadilla
Heat a cast iron or non stick pan on medium flame. Roast the tortilla or paratha on both sides. Spread some chicken mixture. Fold , drizzle a teaspoon of canola oil on sides of pan ,spread around and roast tortilla on both sides until crispy. Remove and keep on a cutting board. Slice diagonally in to triangles.Repeat for remaining tortillas. Spread some creamy Guacamole on top of Quesadilla and serve.
Ingredients you'll need are
1/2 lb chicken breast(or Use any left over chicken and shred it)
1 clove garlic
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 medium onion chopped
1 ripe avocado, diced small
2 table spoon lime juice
2 green chillies, chopped
1/2 cup chopped cilantro leaves
3 whole wheat tortillas or Indian Flat bread(plain paratha)
To make the Quesadilla
Chicken Stuffing
Heat some water in a sauce pan on medium flame. Add the chicken breast ,crushed garlic ,salt and turmeric to the warm water and cover. Let cook for about 15 minutes until chicken is tender.Drain all the water and shred the chicken and keep aside.
Heat a teaspoon of canola oil in a sauce pan and added chopped onion and cumin seeds . Saute for a minute before adding shred chicken and a chopped green chilly. Cook for few minutes and keep aside.
Prepare the Guacamole
Using a fork mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies and cilantro. Keep aside in a bowl.
Make the Quesadilla
Heat a cast iron or non stick pan on medium flame. Roast the tortilla or paratha on both sides. Spread some chicken mixture. Fold , drizzle a teaspoon of canola oil on sides of pan ,spread around and roast tortilla on both sides until crispy. Remove and keep on a cutting board. Slice diagonally in to triangles.Repeat for remaining tortillas. Spread some creamy Guacamole on top of Quesadilla and serve.
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