Preparation Time : 20 minutes
Cooking Time : 15 minutes
Serving : 4 to 6 members
Description
Quesadilla. Not sure of the origin of this dish. I am confused if it’s spanish or mexican. Usually quesdilla’s are made with tortillas filled with cheese and beans. Quesadilla in Spanish means a cheesy little thing. So here is a mouth watering cheesy snack recipe with my quintessential take on it. I made this as an evening snack and it vanished in seconds. It’s a fool proof recipe for all occasion’s which can be made with left over chapathis and any sabji, non-veg gravy, baked beans or spinach for the filling. It’s magical when few left over humble dishes transform into one delicious dish. The crunchy crisp cover with creamy inside plays a good contrast of textures. You feel the cheese explode as soon as you bite into the crusty exterior. This dish just takes me to what my grandmother (dads mom – balkes perima)used to tell me. She often mentioned saying when a persons kitchen is organised, so is their life. Well i guess , i am pretty organised as even my left over dishes are transformed into a new dish.
Ingredients
Ingredients | Quantity |
|---|---|
| Tortillas | 4 ( I used left over chapatis) |
| Onion , tomato sauce | 4 tablespoons heaped ( I used maggi bhuna masala ) |
| Cooked Chicken keema | 200 grams ( vegetarians can substitute with paneer ) |
| Sweet corn | 1 cup cooked |
| Dried herbs | 2 pinches each ( oregano , thyme , rose Mary ,dill and basil ) |
| Cheddar Cheese | grated 1/2 cup |
| Chilli flakes | to taste |
| Oil | 2 tablespoons |
| Coriander leaves | 1/2 bunch chopped |
| Eggs | 4 seasoned with salt and pepper and beaten ( vegetarians can omit the eggs ) |
Method
- Mix cooked chicken , herbs , coriander leaves , sweet corn and chilli flakes together . Set aside .
- Apply tomato onion sauce over the tortillas ( or chapatis ) evenly all around On one side . Heat a non stick pan .
- Place one tortilla onion tomato sauce side facing towards you . Top with chicken filling and spread the filling all around evenly . Pour the beaten egg over the filling making sure it does not over flow out of the filling .
- Grate cheese all over . Top with another tortilla ( chapati ) tomato onion sauce side facing the filling .
- Press the sides firmly making sure the egg helps to stick both the tortillas ( chapatis ) together .lower the flame to the maximum and cook covered for 5 minutes pouring 1 tablespoon oil around . Turn over press well and cook again on low flame for another 5 minutes .
- Repeat with the remaining ingredients and tortillas the same way . Remove cut into triangles and serve hot with any sauce .
