Chicken Quesadillas

INGREDIENTS

Chicken Quesadillas

Ingredients:
2 6 oz each Pieces of Chicken Breast, cut into bit size pieces
1 tablespoon of Chili Powder
1 teaspoon of Granulated Garlic
1 teaspoon of Granulated Onion
1 teaspoon of Paprika
½ teaspoon of Dried Oregano
Lemon juice
Tandoori Masala
Jeeru (Cumin)
Salt and Pepper to taste
Chilli and mint sauce
About 2 cups (you might need a bit more of this depending on how much cheese you like)
4 Large Tortillas
1 tablespoon of Olive Oil
1 tablespoon of Unsalted Butter

Pico de Gallo Salsa
Ingredients
4 Plum Tomatoes, chopped
5 Thin Scallions, Trimmed and finely minced
1 Jalapeno, seeded and finely chopped
4 tablespoon of Chopped Fresh Cilantro
Juice of One Fresh Lime
Salt and Pepper, to taste

METHOD

1) Preheat a skillet over medium heat and add the butter and oil and let it get nice and hot.
2) Sprinkle the spices over the pieces of chicken as well as salt and pepper, toss everything together to make sure each piece of chicken is coated in the spices.
3) Add the chicken to the hot skillet and let it cook for about 7 to 8 minutes or until fully cooked through.
4) Remove the chicken and place it onto a plate.
5) When you’re ready to make the quesadillas, preheat a grill pan over medium high heat (or a large skillet) brush one side of the tortilla with some vegetable oil and place it oiled side down onto a plate.
6) Sprinkle some cheese on one half of the tortilla, and then top that with some of the cooked chicken and chilli mint sauce add a bit more cheese on top.
7) Fold it in half and place it on the grill pan, let it cook for about 3 minutes on each side or until the cheese is melted on both sides and it’s got nice golden brown ridges.

Method
1) Toss all ingredients into a bowl and let it sit for about 20 minutes before serving so that all the flavours can blend together well.

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