Description
Tandoori Quesadillas are a fusion dish combining the bold, smoky flavors of traditional Indian tandoori chicken with the crispy, cheesy goodness of a classic quesadilla. This quick and flavorful recipe uses leftover cooked chicken, spiced with tandoori masala and cooked with onions and aromatics, then layered with pepperjack cheese in warm tortillas. Served with a refreshing cilantro lime crema and optional sides like guacamole or pico de gallo, these quesadillas make a perfect spicy, savory meal in just 25 minutes.
Ingredients
Tandoori Chicken Filling
- 1 tablespoon olive oil (plus more for the tortillas)
- 1 cup chopped onion
- 1 green chili, minced (optional)
- 2 cloves garlic, minced
- 1/2 tablespoon ginger, minced
- 2 cups cooked chicken, small diced (preferably leftover)
- 1/4 teaspoon turmeric powder
- 1 tablespoon tandoori masala powder
- 1/4 cup chicken or vegetable broth
- Salt to taste
Quesadilla Assembly
- 1 cup pepperjack cheese, shredded
- 4 8-inch flour tortillas
- 1/2 cup sliced red onion
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- Pickled or fresh sliced jalapenos (optional)
- Olive oil for toasting tortillas
Cilantro Lime Crema
- 1 cup yogurt or sour cream
- 10 sprigs cilantro
- 2 green chilis
- 1 clove garlic
- 1/2 lime, juiced
- Salt to taste
Optional Condiments
- Guacamole
- Pico de gallo or salsa
Instructions
- Make Tandoori Filling: Heat a cast iron skillet on high heat and add olive oil. Once the oil is shiny and hot, add minced garlic, chopped onions, and green chili if using. Stir and cook for about a minute until fragrant. Add minced ginger and continue to mix well.
- Spice the Mixture: Sprinkle turmeric powder and tandoori masala powder over the onion mixture and sauté for about one minute to let the spices bloom.
- Add Chicken and Broth: Stir in the cooked small-diced chicken, salt, and chicken or vegetable broth. Lower the heat to medium low, cover, and cook for 5 minutes to soften and warm the chicken while infusing it with tandoori flavors.
- Set Filling Aside: After 5 minutes, turn off the heat and transfer the tandoori chicken mixture to a bowl. Set aside.
- Prepare Skillet and Tortillas: Wipe the skillet clean with a kitchen towel and return to medium heat. Lightly brush both sides of each tortilla with olive oil and warm them briefly on the skillet until slightly toasted. Reduce heat to low to avoid burning when assembling.
- Assemble Quesadillas: On one half of each warm tortilla, layer shredded pepperjack cheese first, then spread a generous amount of tandoori chicken filling, followed by sliced red onion, chopped tomatoes, cilantro, and jalapenos if using.
- Cook the Quesadilla: Fold the other half of the tortilla over the filling. Cook on low heat until the cheese melts and the quesadilla is golden brown and crisp on both sides, flipping carefully to avoid breaking.
- Slice and Serve: Remove from heat and slice each quesadilla into three wedges. Serve hot.
- Make Cilantro Lime Crema: In a blender or food processor, combine yogurt or sour cream, fresh cilantro sprigs, green chilis, garlic clove, lime juice, and salt. Blend until smooth.
- Serve Together: Accompany the quesadillas with cilantro lime crema and optional guacamole and pico de gallo or salsa for dipping or topping.
Notes
- Use leftover cooked chicken to save time and infuse deeper flavors into the tandoori filling.
- Flour tortillas are preferred for their pliability and crisp texture when toasted; corn tortillas may fall apart.
- The green chili is optional and adjusted based on desired spice level.
- For a dairy-free option, substitute the cheese with a vegan alternative and use dairy-free yogurt for the crema.
- Guacamole and pico de gallo are simple accompaniments that pair well with the spicy, smoky quesadillas.
- Adjust salt according to taste, especially if using salted broth or cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Fusion
