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Chicken Tikka Quesadillas

Course Appetizer, Main Course
Cuisine Fusion


  • 1 pound boneless chicken breast, cut into bite-size cubes
  • 1 tablespoon yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon tikka or tandoori masala, any brand
  • 1 tablespoon lemon juice
  • ¼ cup oil, divided
  • ½ onion, sliced
  • ½ bell pepper, sliced (any color)
  • 2 tablespoons chopped cilantro
  • Small flour tortillas, as needed
  • Monterey jack, pepper jack, or Mexican blend cheese, as needed


Prepare Filling

  1. In a small bowl, combine chicken, yogurt, ginger-garlic paste, tikka masala, and lemon juice. Set aside.
  2. Heat oil in a vessel over medium-high heat. Add marinated chicken and cook until cooked through, making sure to stir often. Once the chicken is no longer raw, add onions an bell peppers, cover, and reduce heat to low. Cook until the vegetables have softened, about 5 to 10 minutes. Add cilantro and remove from heat.

Assemble Quesadillas

  1. Lightly grease a skillet and warm over medium heat. Place one tortilla on the skillet, and top with a handful of cheese. Add desired amount of filling, and top with another handful of cheese. Place another tortilla on top, and cover the skillet. Cook until the bottom tortilla is lightly browned and crisp, about 2 to 3 minutes. Gently flip the quesadilla, cover, and cook until the second side is lightly browned and crisp, and the cheese has melted. Remove from skillet and continue with remaining tortillas and filling.