Put a Pakistani spin on a Mexican classic.
This fusion dish will be a favourite for lunch. This recipe is delicious because it has a classic quesadilla taste but with a spicy kick, and can be served with guacamole, chutney, chips, and samosas – really, it can go with anything!
900 g chicken, cut into pieces
1 tsp salt
1 lemon, juiced
1 ¼ cups plain yoghurt
½ onion, finely chopped
1 clove garlic, minced
1 tsp fresh ginger root, grated
2 tsp garam masala
1 tsp cayenne pepper
1 tsp yellow food colouring
1 tsp red food colouring
1 cup Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
4 large flour tortillas
Tandoori chicken, shredded
2 tbs fresh cilantro, coarsely chopped
1. Remove the skin from the chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of the chicken with salt and lemon juice. Set aside for 20 minutes.
2. In a medium-sized bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food colouring and spread the yoghurt mixture over the chicken. Cover and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4. Cook the marinated chicken on the grill until it is no longer pink and its juices run clear.
5. Combine the cheeses in a medium bowl.
6. Heat a large frying pan over medium heat for around 3 minutes. Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and half of the cheese mixture.
7. Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, or 3 minutes.
8. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted – about 2 to 3 minutes more.
9. Slide the quesadilla from the pan onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make a second quesadilla. Serve topped with guacamole, salsa and sour cream, if desired.