Tuesday, February 28, 2012

Loud Spicy Chicken Quesadillas with Spinach Corn Salsa

Time: 10 minute
Serve: 3
Cuisine: Indo-American(As I used Indian spices :) Origin America)

6 whole grain flour tortillas
1 Cup skinless boneless chiken breast cooked/grilled (thinly sliced)
1/2 Cup green capsicum (thinly sliced)
1 Cup spinach
1 small onion(thinly sliced)
1/2 Cup reduced fat cheese(shredded)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp Olive oil
dash of freshly ground black pepper
salt to taste

1. Heat oil in non stick pan, add cumin seeds, turmeric powder and red chili powder. Stir.(Optional)

2. Now add sliced chicken,onion, capsicum, salt and pepper. Saute for a minute. Turn off the heat.

3. Lay 3 tortillas on a flat work surface. Cover tortillas with spinach leaves and generously spread sauteed chicken capsicum over it. Sprinkle each with cheese. Top with remaining 3 tortillas.

4. Coat a large non stick flat pan with cooling spray. Heat over medium heat. Place one quesadilla and cook 2 to 3 minutes more or until browned. Carefully flip quesadillas and cook 2 to 3 minutes more till golden brown and cheese melted.

5. Remove and repeat with remaining quesadillas.

6. Cut into quarters and serve with "Spinach Corn Salsa" on side.

1. Whole wheat flour roti also can be replace with tortillas.
2. Red , yellow capsicum also goes well here.
3. For milder version omit Step 1.
4. Leftover grilled chicken or  pieces from chicken gravy also goes with this recipe. 

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