This flavourful quesadilla is made with the leftovers from Street Cart Cumin Chicken. Besides the cumin chicken, you only need a few ingredients because the flavours are already there.
I used tortillas simply out of laziness but I think chapattis would be tastier.
Cumin Chicken Quesadilla
2 tortillas or chapattis
1/3 cup of cumin chicken (more if you like)
1/2 cup of grated mozzarella cheese
1 green onion diced
1/4 of plain yogurt
1 tbsp of cilantro/mint chutney
pickled banana peppers (optional)
2 tbsp of veg oil
Build your quesadilla by layering half the cheese, then the chicken, green onions, hot peppers if using, and topping with the rest of the cheese. Mix the yogurt and chutney together in a small dish, set aside. Heat 1 tbsp of oil over medium heat in a fry pan and swirl around. When hot, gently add the quesadilla and cover to help the cheese melt. After a few minutes, check to see if it is golden and if so, lift it with a spatula. Add the other tbsp of oil and swirl it around. Gently lay the uncooked side of the quesadilla in the hot oil. When brown on both sides, remove from the pan, cut into pieces and serve with the yogurt-chutney dip.
2 tortillas or chapattis
1/3 cup of cumin chicken (more if you like)
1/2 cup of grated mozzarella cheese
1 green onion diced
1/4 of plain yogurt
1 tbsp of cilantro/mint chutney
pickled banana peppers (optional)
2 tbsp of veg oil
Build your quesadilla by layering half the cheese, then the chicken, green onions, hot peppers if using, and topping with the rest of the cheese. Mix the yogurt and chutney together in a small dish, set aside. Heat 1 tbsp of oil over medium heat in a fry pan and swirl around. When hot, gently add the quesadilla and cover to help the cheese melt. After a few minutes, check to see if it is golden and if so, lift it with a spatula. Add the other tbsp of oil and swirl it around. Gently lay the uncooked side of the quesadilla in the hot oil. When brown on both sides, remove from the pan, cut into pieces and serve with the yogurt-chutney dip.
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