> Tandoori Chicken Quesadillas, Pineapple Salsa

Tandoori Chicken Quesadillas, Pineapple Salsa

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Yes, the last recipe I posted was also “mexican inspired”, and yes so is this one. Sorry but I can’t help it. I guess I’m in a bit of a phase. With that said, you guys should know now that I LOVE quesadillas. It’s not the first thing I would order if I were out dining, but I will take a home made quesadilla any time of day. My midnight snack is usually a quesadilla with just cheese, onion and jalapenos- the BEST!

I tried something a little different with these quesadillas and filled them with the most tender tandoori flavored chicken! I love adding chicken in yogurt because it really makes the chicken taste like its been marinating for over 24 hours, which frankly I don’t have the time for.

I normally would serve these with a cilantro jalapeño sauce but I was in the mood for something a little different yesterday. Lucky for me, I’ve been on a fresh juice kick so I had a LOT of fruit on hand to choose from. I took one look at the pineapple sitting in my fridge and decided to try and make a pineapple salsa! The longer the salsa sat, the juicier and tastier it became! It’s sweetness and brightness was a perfect compliment to the smokiness of the tandoori chicken.

Try it for yourself ? Happy eating!

Tandoori Chicken Quesadillas, Pineapple Salsa

Tandoori Chicken Quesadillas, Pineapple Salsa

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SERVES: 4
PREP TIME: 20 mins
COOK TIME: 15 mins
TIME: 35 mins
The Chutney Life

Ingredients

For the Chicken Marinade, Combine the following:



  • 3 Tbsp plain yogurt

  • 1 tsp chili powder

  • 2 tsp cumin powder

  • 1 tbsp Tandoori Masala

  • 1 tbsp garlic, minced

  • 1 tbsp ginger, minced/grated

  • 2 tsp coriander powder

  • 1 tsp garam masala

  • 2 lbs chicken breast, sliced into thin strips

  • Salt & Pepper to taste

  • Squeeze of fresh lemon


To cook the chicken:



  • 1 Tsp Cumin seeds

  • 2 jalapeños, diced small

  • 1/2 cup cilantro, washed and chopped

  • 1 cup red bell pepper, sliced

  • 1 cup green bell pepper, sliced

  • Few Dashes Hot Sauce (I use Cholula)

  • 2 cups shredded cheese (I used pepper jack and cheddar)

  • Flour Tortillas

  • 1.5 tbsp oil


Spicy Spread:


Combine the following:

  • 1/2 cup cream cheese

  • 1 tbsp thetcha garlic chutney


Pineapple Salsa:


Combine the following and let sit for 15-20 minutes:

  • 1 cup pineapple, diced small

  • 1 jalapeno, diced small (Use Serrano if you like it spicier)

  • 1/4 cup red onion, finely diced

  • 2 tbsp red bell pepper, finely diced

  • 1.5 tbsp honey

  • 2 tsp rice wine vinegar

  • 1/2 cup cilantro

  • Juice of 1/2 lime

Directions

  1. In a large bowl add the yogurt, spices and chicken and mix well to combine ingredients.
  2. Heat a large non stick skillet over medium high heat and once hot add oil and cumin seeds.
  3. Add chicken along with all of the marinade/sauce.
  4. Cook, stirring continuously until chicken has almost cooked through.
  5. Add sliced red peppers and green peppers and continue to cook until peppers are just slightly softened and chicken has cooked all the way through.
  6. Add a few dashes of your favorite hot sauce, and remove chicken from heat.

Assembling the Quesadillas:

  1. Heat a large non stick skillet over medium heat.
  2. Add oil and once hot add a tortilla that has been spread evenly with the "spicy spread".
  3. Top half of the tortilla with shredded cheese first, then top with cooked chicken and top again with more shredded cheese.
  4. Fold the other half over the chicken and cheese mix and cook until both sides of quesadillas are golden brown.
  5. Remove from heat, slice into thirds with a pizza cutter or knife.
  6. Serve hot with fresh pineapple salsa!!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Looks yummy! How can you make a vegetarian version? Substitute the chicken with tofu or paneer?

hey Dhvani! Yes, you can cube the paneer and marinate the same way the chicken gets marinaded and then bake it or saute it just like following the chicken recipe!

This looks delicious…I’m definitely going to have to put this on the menu for dinner this week for my husband and I! Is the “thetcha garlic chutney” something that comes pre-made or something you have to make?

Hey Rachel, not sure what happened but there used to be a photo of the thecha chutney in my blog post and it has now mysteriously disappeared! Its a small red packet that can be found at any South Asian or Indian grocery store. The brand is Prakash and it sells for 99 cents. A lot of Indian people have a garlic chili paste they make at home and keep but this store bought version is delicious and even better than homemade I think. I throw a little bit of it in so many dishes- you will love it!

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