Quesadillas (chicken / vegetable / Cheese )

flour tortillas - 2 (8 inch/10 inch)

for stuffing :

boneless, skinless chicken, cooked in salt water and shredded/cut into small pieces - 1/2 cup

tomatoes medium size, finely chopped - 2

jalapeno peppers / indian chilli peppers, finely chopped - 4

cilantro / coriander leaves - finely chopped - 1/2 cup

green onion - 1/2 cup finely chopped

red onion - 1/2 cup finely chopped

grated cheese ( cheddar/velveeta/monterey jack) - 1/2 cup

cumin powder - 1 tsp.

salt/pepper to taste.

oil - 4 tbsps

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preparation time : 20 minutes

serves : 2 - 4

method :

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stuffing :

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saute the onion in a little bit of oil, and add the chicken and saute for 5 minutes,

then add the chopped tomatoes, cilantro, green onion, salt pepper,cumin powder and simmer the mixture for 15 minutes on low flame until toatoes are cooked.

dont add any water or any other liquids.

when done, remove from heat and set aside.

take the tortillas, and place a layer of cheese on it evenly.

then place the chicken mixture on top of the cheese.

you can have as much chicken as you wish.

then fold the stuffed tortilla into two.

on a medium hot pan pour 2 tsp of oil and place the chicken tortilla.

repeat the same for the other side until tortilla is slightly browned on both sides and the cheese inside has started melting.

remove from heat and serve hot with avocado guacomoli.

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tips :

for an indian version, tortillas can be substituted by plain chapattis.

cook chappatti on both sides on a pan with little oil before stuffing.

the rest of the procedure is the same.

paneer can be used instead of the cheese. but it gives a very different taste.

VEgetable Qusedillas:

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substitute chicken with mushrooms/ capsicum ( bell pepper) / spinach and use the same procedure.

Cheese quesedillas :

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substitue the chicken with 1/2 cup of cheese and use the same procedure.