8/11/2020 Qaty's Quesadilla - A Pars-Mex version by Vera Dinshaw-Springett - Bawi Bride

Q AT Y ’ S Q U E S A D I L L A S

Makeover your leftover masala chicken, kachubar and chapati by making some Pars-Mex
Qaty's Quesadilla. Absolutely perfect for week nights!

Prep Time: 30m Cook Time: 15m Total Time: 45m

Serves: 2 Category: International Favourites Bawa-fied

INGREDIENTS

Bowl of leftover Rotisserie Chicken or Oven Roasted Chicken (chopped bite-size)

4 Chapattis or flour tortillas

2 Eggs (room temperature)

1 Small Onion

1 Medium Tomato

1 Small Bunch of Coriander Leaves

1 Lemon

1 Red or Green Pepper (Capsicum)

1 Avocado

1 tablespoon oil

1/2 teaspoon Turmeric

1 teaspoon Red Chili Powder

1/2 teaspoon Salt

1 cup shredded Mexican Blend cheese

Sour Cream

Spring/Green Onions

OPTIONAL

INSTRUCTIONS

CHICKEN MASALA

1. Chop leftover rotisserie or roasted chicken into bite-size pieces

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8/11/2020 Qaty's Quesadilla - A Pars-Mex version by Vera Dinshaw-Springett - Bawi Bride

2. Heat (1-2) tablespoons of Canola oil in a dekchi or wok (depends on how much chicken you are using)

3. Add the turmeric, red chili powder and salt

4. Fry the spices for a minute

5. Add the chicken and gently coat the chicken with the spices

6. Fry for an additional (1-2) minutes, and it should be ready

KACHUBAR

1. Dice up the onion, tomato and cilantro/coriander leaves

2. Sprinkle some salt (to taste) and a squeeze of fresh lemon juice

3. Cover and keep in the fridge till ready to use

QUESADILLAS

1. Preheat oven to 400 degrees and line a cookie sheet with foil

2. Chop the Red or Green Pepper (Capsicum) into strips. Chop the Green/Spring Onions and Avocado (as much
as desired for garnish).

3. Place (2) chapattis on the foil-lined cookie sheet

4. Spread the cooked Chicken Masala all over each chapatti

5. Layer the chicken with the Red or Green Pepper strips

6. Add a layer of the kachumber

7. Sprinkle about a (¼) cup of Mexican Cheese

8. Gently crack an egg over everything so the yolk stays intact (if the yolk breaks, don’t worry, it will do that
eventually anyway)

9. Place another chapatti on top of each quesadilla (avoid pressing down on it)

10. Sprinkle some more Mexican cheese on top of the chapattis

11. Place the tray in the oven for 15 minutes

12. Remove tray and let the quesadillas rest for a minute

13. Transfer the quesadillas to a chopping board and cut them into (4) pieces each, then plate them

14. For garnish, add a dollop of sour cream, more kachumber (if you’re a fan), chopped avocados, and/or
chopped Green/Spring Onions

Source: Vera Dinshaw-Springett

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