Description
Cheesy, golden quesadillas layered with spicy Indian-style chicken masala, chickpeas, and a blend of melty cheeses.
Ingredients
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For the Masala Chicken Filling
- 2 cups shredded rotisserie chicken (about 1/2 a chicken) (see FAQs & Notes + Variations)
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 medium onion, chopped
- 1-inch ginger, peeled and minced
- 2 large garlic cloves, peeled and minced
- 2 medium tomatoes, chopped
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt, to taste
- 1/4 cup water
- 4–5 sprigs of cilantro/coriander leaves, chopped
Cabbage-Onion Slaw (optional but recommended)
- 1/4 head of green cabbage, shredded or thinly sliced (about 2 cups)
- 1/2 red onion, thinly sliced
- Chaat masala, to taste
- Juice of 1/2 lemon
For Assembling
- 4 large flour tortillas (burrito or wraps size)
- 1 cup cooked chickpeas (canned or homemade) (see FAQs & Notes + Variations)
- 1 1/2 to 2 cups shredded cheese blend (Monterey Jack, Sharp Cheddar, Queso Blanco & Asadero) (see FAQs & Notes + Variations)
- 1 jalapeño, thinly sliced (optional)
To Serve
- Cabbage-onion slaw
- Lime wedges
- Sour cream sprinkled with ground cumin and red chili powder/cayenne (optional)
Instructions
Make the Masala Filling (see FAQs & Notes for tips)
- Heat oil in a pan over medium heat.
- Add the turmeric along with cumin seeds and let them sizzle.
- Add chopped onions along with minced ginger and garlic and sauté for 3-4 minutes, until soft and translucent.
- Add chopped tomatoes, red chili powder, garam masala and salt.
- Give it a quick stir and add in the water.
- Cook uncovered until most of the moisture is absorbed/evaporated and the masala thickens.
Stir in the shredded chicken. Give it a good stir to combine everything well. - Make sure the chicken is coated with the masala sauce evenly.
- Take the pan off the heat and stir in the chopped cilantro. Set aside.
Prepare the Slaw
- In a medium bowl, toss well the ingredients for the slaw together.
- Adjust seasonings and set aside or refrigerate until ready to use.
Assemble the Quesadillas
- Place a tortilla on your work surface and layer in a generous spoonful of the Masala Chicken filling, cooked chickpeas, jalapeño slices (if using) on one half side.
- Top with a generous amount of shredded cheese and fold the other half over to close.
Grill the Quesadillas
- Preheat a skillet or griddle over medium heat and place the prepared quesadillas on it.
- Cook for 2–3 minutes until golden brown and then flip.
- Press down with the help of a spatula to make sure the filling and the cheese sticks to the tortilla and to each other.
- Cook the second side for 2–3 minutes until golden brown and the cheese is fully melted. Repeat with remaining tortillas.
To Serve
- Slice into halved or quarters.
- Serve hot with slaw, spiced sour cream and lime wedges.
One reply on “Masala Chicken Quesadillas”
Such good idea! I turned leftover grilled chicken into these delicious quesadillas for my kids and they swiped their plates clean.