Chicken Chili Quesadilla

Ingredients for wrap/roti/tortilla:

• 2 cups whole wheat flour
• 1 cup water
• 2 tbsp olive oil
• Salt

Method: 

1. Make a soft dough by combining all the above ingredients. 
2. Divide the dough into lemon size balls.
3. Take each lemon size ball and further divide into two parts.
4. Roll out each part to small equal size discs (peda).
5. Smear oil on each disc and dust some flour. Stick both the discs and roll out into a normal size roti/tortilla.
6. Heat few drops of cooking oil and cook the roti on both sides. Remove from heat and separate both the layers (as shown in the video)
7. Set aside and prepare the chicken stuffing.

Ingredients for the Chili Chicken Stuffing: 

• 500 gms boneless chicken finely chopped
• 1 cup chopped green capsicum
• 1 cup sliced onion
• 1 tbsp garlic paste
• 2 tbsp +1 tbsp hot chili sauce
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp dry oregano
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method: 

1. Marinate chicken pieces with garlic paste, 2 tbsp chili sauce, red chili powder, cumin powder, dry oregano powder, lemon juice and salt for 30 minutes.
2. Heat oil in a pan and cook marinated chicken till fully done. Add few drops of water if needed.
3. Then add chopped capsicum, sliced onion and 1 tbsp hot sauce. Cook for 2 minutes and remove from heat.

To assemble the Quesadilla:

Other Ingredients:

• 4 cups grated mozzarella cheese
• 1 cup chopped coriander leaves
• Chili flakes as required

Method:

1. Heat some oil in a grill pan and place a sheet of roti/tortilla.
2. Spread 2 tbsp of chicken stuffing followed by tomato slices,  handful of grated mozzarella cheese, chopped coriander leaves and red chili flakes.
3. Place the other sheet on top and cook till the bottom portion turns crisp.
4. Carefully flip over the whole quesadilla and cook on the other side as well till crispy and golden.
5. Remove and cut into four parts and serve hot.

Meat & Cheese Quesadilla

Ingredients:

• 6 rotis / tortillas
• 500 gms beef / chicken mortadella slices ( any kind of cooked meat)
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 2 green capsicum sliced
• 2 big tomato sliced
• 2 cup shredded cabbage
• 1/2 cup pickled jalapenos or 2 to 3 mild green chilies sliced
• Cooking oil or butter for toasting. 

Note: In case if you do not have mortadella, you can use any kind of cooked meat such as, left over chicken tikka pieces or left over cooked mince.

For Vegetarians: You can use paneer tikka pieces.

Method:

1. Heat a pan and add oil or butter. Keep a roti or tortilla on the hot pan, and sprinkle handful of cheddar and mozzarella cheese.
2. Arrange the meat pieces and chopped vegetables. Sprinkle some more cheese on top.
3. Place another roti on top and press slightly. Wait for a minute. 
4.  Carefully flip over the roti on the other side and toast for few seconds. The cheese starts to melt because of the heat and binds the quesadilla together.
5. Remove from pan and cut into four pieces with a pizza cutter.
6. Serve hot.

Mexican Rice | Baked Cheese & Mince Mexican Rice

Mexican rice is a complete meal on its own with the goodness of vegetables, cheese, meat and rice all cooked in one single pot. Ideal dish for your weeknight dinner, when you crave for some rice and no mood to make any curries.  

This Mexican Rice has two versions - with cheese and without cheese. So it is your choice to have it either way.

For all my vegetarian friends, this dish can be made without adding mince...and trust me, it tastes equally good. 


Also try my other rice recipes: Tomato Rice, Prawn Rice, 
Chicken Rice and Pineapple Rice

Serves 3 - 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes to 1 hour (approx)


Ingredients:

• 2 cups basmati or long grain rice
• 200 gms mince (optional)
• 1 medium onion
• 4 cloves of garlic
• 2 medium ripe tomatoes
• 1 tbsp chili powder
• 2 tsp cumin powder
• 1 tsp black pepper power
• 1 tsp dried oregano
• 1 tbsp tomato puree
• 1 small red capsicum chopped ( keep some for topping)
• 1/2 green capsicum chopped
• 1 green chili with slit
• 1/2 cup chopped fresh coriander leaves.
• 5 tbsp of cooking oil

For baked rice version:

• 1 cup grated cheddar cheese or pizza cheese Or (half cup cheddar & half cup mozarella) 
• 1/2 cup chopped green capsicum
• 1/2 cup chopped red capsicum
• 1 tsp dreid oregano
• 1 tsp dried red chili
• 1 tbsp olive oil or butter

Preparation:

• Wash rice and soak for 15 minutes
• Keep the mince ready
• Chop vegetables: (4 cloves garlic, 1 onion, 2 tomatoes, red capsicum, green capsicum, 1 green chili, some coriander leaves)
• Measure and keep 4 cups of water ready.

Method:

1. Heat oil in a large saucepan, and fry chopped garlic. When it changes color slightly, saute onion till soft.
2. Add mince and fry well with the onion along with 1 tbsp chili powder, 2 tsp cumin powder, 1 tsp black pepper powder, 1 tsp dried oregano.
3. Cook for 2 minutes and then add chopped tomatoes, 1 tbsp tomato puree and 1 green chili. Cover and cook till mince is fully done.
4. Now add 4 cups of water and salt. When water starts to boil add soaked rice, chopped capsicum red and green. 
5. Cover and cook for 10 minutes. Add chopped coriander and cook for another 5 minutes.
6.  When rice is fully cooked, switch off the gas and let it remain covered for another 15 minutes. Serve hot.

For Cheese Baked Mexican Rice

1. Pre heat oven to 250 degrees C.
2. Take a baking dish and place some cooked rice, sprinkle grated cheese on top, and also chopped red capsicum and green capsicum, red chili flakes and dried oregano. Drizzle olive oil on top and bake in the oven till cheese melts for 10 minutes. 
3. Serve hot with Peri Peri Chicken as a side dish.

Recipe: Peri Peri Chicken

Step by step method

• Heat oil in a large saucepan, and fry chopped garlic. When it changes color slightly, saute onion till soft.

Add mince and fry well with the onion along with 1 tbsp chili powder, 2 tsp cumin powder, 1 tsp black pepper powder, 1 tsp dried oregano.

Cook for 2 minutes and then add chopped tomatoes, 1 tbsp tomato puree and 1 green chili. Cover and cook till mince is fully done.

Now add 4 cups of water and salt. When water starts to boil add soaked rice, chopped capsicum red and green. 

• Cover and cook for 10 minutes. Add chopped coriander and cook for another 5 minutes.

• When rice is fully cooked, switch off the gas and let it remain covered for another 15 minutes. Serve hot.

For Cheese Baked Mexican Rice

1. Pre heat oven to 250 degrees C.
2. Take a baking dish and place some cooked mexican rice, sprinkle grated cheese on top, and also chopped red capsicum and green capsicum, red chili flakes and dried oregano. Drizzle olive oil on top and bake in the oven till cheese melts around 10 minutes. 
3. Serve hot with Peri Peri Chicken as a side dish.

Recipe: Peri Peri Chicken