We have given the Mexican quesadilla a Desi kick by taking a chapati, filling it with chicken or vegetables, topping it off with some cheese and then cutting it up into slices. It’s a great quick snack to make when there are only a few things available in the fridge.
Potato Capsicum Chapati Quesadilla
Ingredients:
- 1 teaspoon oil
- 1/2 teaspoon cumin
- 2 tablespoon onion, chopped
- 1 potato, chopped
- ½ teaspoon salt
- ¼ teaspoon red chili powder
- ½ capsicum, sliced
- 2 chapati (can be made at home or purchased from tandoor)
- 2 tablespoon cheese
Method:
- In a pan heat a teaspoon of oil, and when hot, add the cumin seeds. Once the cumin seeds start to pop, add the onions. Saute till the onions are translucent and then add the potatoes.
- Add salt and red chili powder and stir.
- Add capsicum and cook till potatoes are tender. If necessary, add a splash of water, so the mixture doesn’t burn. Set aside the mixture.
- Clean the frying pan and place a chapatti in the pan.
- Place the potato mixture on one side of the chapatti.
- Place the cheese on the other side and cook on low heat till cheese melts.
- Fold the quesadilla and take it off the heat. Cut in slices and serve hot.
Chicken Chapati Quesadilla
Ingredients:
- 1 teaspoon oil
- 2 tablespoon chopped onion
- 200 grams chicken
- 2 tablespoon sweet corn
- ¼ teaspoon red chili powder
- ½ teaspoon salt
- 1 chapati (can be made at home or purchased from tandoor)
- 2 tablespoon cheese
Method:
- Heat oil in a frying pan.
- Add onion and saute till translucent.
- Add chicken, salt and red chili powder.
- Cook till chicken is tender. Add a splash of water if necessary. Set aside the chicken mixture.
- Clean the frying pan and then place a chapatti in the pan.
- Place the chicken mixture on one side of the chapatti.
- Place the cheese on the other side and cook on low heat till cheese melts.
- Fold the quesadilla and take it off the heat.
- Cut in slices and serve hot.
