Chicken Quesadilla
Ingredients
Flour Tortillas 10
Olive Oil 2 tbsp
Grated Cheese 2 cup
(Yellow Cheddar/Monterey Jack/Fontina/Gruyere)
Chicken Breasts 4
Cajun/Taco seasoning 2 tbsp
Onion (sliced) 1
Red Bell Pepper (sliced) 1
Yellow Bell Pepper (sliced) 1
Capsicum (sliced) 1
Garlic Cloves (chopped) 4-5
Butter 4 tbsp
Salt to taste
Pepper to taste
Cayenne Pepper (for dusting) ½ tsp
For Pica de gallo
Ripe Tomatoes (chopped) 6
Onion (chopped) 2
Cilantro (fresh) hand full
Jalapeno (chopped) 2 tbsp
Lime Juice (fresh) 2 tbsp
Salt to taste
Pepper to taste
Preparation
Cut the chicken breast into cubes or slices and marinate in olive oil, salt, pepper, garlic and Cajun or taco seasoning. Take a pan add oil to it and sauté the vegetables. Once the chicken is marinated, properly cook on medium heat. Mix the vegetables and chicken together. Take a skillet and add butter to it on a slow heat. Put the tortilla on the pan and add the chicken and vegetable mixture to it. Add the grated cheese to it and half flip the tortilla bread and cook from the other side also. Once nicely done, serve with the pica de gallo and dust with cayenne pepper for the hotness required.
For pica de gallo
Take a bowl mix all the chopped ingredients. Adjust the seasoning and serve with the quesadilla.
(Courtesy: Chef Pawan Bhisht, Mango Kitchen & Bar, New Delhi)