Fusion Meals Made Easy With Katoomba Chapatti’s
This Indian Style Chicken Quesadillas Recipe helps you spend more time with the family and relax down for the weekend by trying a ‘Fakeaway Friday’ meal. This stunning Indian/Mexican fusion recipe featuring our Katoomba Chapatti comes from @the_spice_adventuress.
Dhanya shares: Most of you are familiar with the fact that I am not too fond of making Chapatti’s (or any flatbread) from scratch. So you can always find a pack or two of Katoomba Foods Chapatti’s in my freezer; so convenient for lazy bums like me.
Today I decided to experiment a bit and use the Chapatti to make some deliciously cheesy chicken quesadillas but with an Indian twist using Katoomba’s range of spices.
After wolfing down a dozen of these, we are all nursing some serious food coma.”
The main ingredient in this delicious recipe our Katoomba Foods Roti Chapatti which are available in this convenient 30 pack from Coles Supermarkets Australia wide.
Indian Style Chicken Quesadillas Recipe
For the chicken
- 500gms chicken thigh (boneless); sliced into thin strips
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 3/4 tsp garam masala
- 3 tbsp vegetable oil
- Salt, to season
- 1 cup red onions; sliced lengthwise
- 1 cup red capsicum; sliced lengthwise
- 1 cup yellow capsicum; sliced lengthwise
- 1 cup green capsicum; sliced lengthwise
For the quesadilla
- 1 pack Katoomba Chapatti’s
- Spicy cheese spread (cream cheese + any hot sauce of your choice)
- Shredded cheese
- ½ cup fresh coriander leaves; finely chopped
- Lime wedges, to serve
- Pico de gallo/tomato salsa; to serve
Note – I used a mixture of mozzarella, cheddar and parmesan; you can use any cheese that melts.
For the chicken
Heat 2 tbsp oil in a pan, when smoking hot add the chicken strips. Cook on high heat taking care not to burn till the chicken pieces are half done. (Cooking on high heat ensures that very less water is released and the smokiness adds more flavour).
Add all the spice powders and season with salt; mix well to combine and cook on medium heat till done. Since the chicken releases water while cooking, increase the heat towards the end so the final consistency must be a thick sauce just coating the chicken strips. Remove and keep aside.
Return the same pan to heat and add the remaining oil. When hot, add the onions and assorted capsicums. Sauté on high heat for 3-4 minutes till softened yet retains the crunch. Return the chicken back to pan and mix well. Keep aside.
For the quesadillas
Cook the Chapatti’s as per packet instructions and keep aside.
To make the spicy cheese spread, mix 3-4 tbsp cream cheese with any hot sauce of your choice. You can also use chilli or garlic chutney instead of hot sauce.
To make the quesadilla, spread a little spicy cheese spread on the Chapatti’s. Place some shredded cheese on top towards one side of the chappathi and then place some chicken mix on top. Add more shredded cheese and some chopped coriander leaves on top and fold the Chapatti’s in half.
Place a tawa/flat pan on heat. When medium hot, place the folded Chapatti and cook on both sides till lightly crisp and the cheese has melted through. You can make 2-3 quesadillas at the same time depending on the size of the pan.
Remove, cut in half and serve hot topped with pico de gallo or salsa.