Golden, crispy quesadillas stuffed with spicy chicken, creamy red pepper Mexican sauce, and melted mozzarella, served hot with extra sauce for dipping.
Quesadilla
Golden, crispy quesadillas stuffed with spicy chicken, creamy red pepper Mexican sauce, and melted mozzarella, served hot with extra sauce for dipping.
Ingredients
Chicken (boneless) – 1 kg
Xtra Hot & Spicy Marinade – 40 g
Curd – 40 g
Ginger-Garlic Paste – 20 g
Oil – 20 g
Chopped Onions – 200 g
Coriander Leaves – 50 g
Butter – 100 g
Red Pepper Mexican Sauce – 70 g
Fresh Cream – 500 g
Mayonnaise – 500 g
Tortilla – 20 nos
Mozzarella Cheese (grated) – 200 g
Instructions
Marinate the Chicken
Cut chicken into small dices.
Marinate with Xtra Hot & Spicy Marinade, curd, and ginger-garlic paste.
Rest for 4 hours.
Prepare the Sauce
In a bowl, combine fresh cream, mayonnaise, and red pepper Mexican sauce.
Mix until smooth.
Cook the Chicken
Heat oil and butter in a skillet.
Sauté the chopped onions until translucent.
Add the marinated chicken and cook until fully done.
Pour in some prepared sauce and mix with coriander leaves.
Assemble the Quesadilla
Place a tortilla on a pan.
Add 50–60 g of the chicken mixture.
Sprinkle with grated mozzarella cheese.
Fold and pan-fry on both sides until golden and crispy.
Serve
Cut into wedges.
Serve hot with the remaining red pepper Mexican sauce on the side.
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