Curry Quesadillas? Indian Flavors And Recipes

Curry Quesadillas?

vergence 16 years ago

My friend and I were having quesadillas at this artsy shin dig and they were all right but someone thought it would be cool if they used curried chicken instead of regular. I thought it was a fabulous idea because then you could replace the salsa witn some slightly spicy mango chutney.

Unfortunately that's as far as I got with the idea. I think it would be a fun play on the format. Anyone have any ideas on how I could make this?

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uk2nyc 16 years ago said:

Here is what i would do

1 lb chicken breast or boneless chicken meat
1 tbs curry powder ( you can check out my curry powder on my recipes page)
2 cloves garlic
1/2 inch of Ginger
400 grams mozzarella cheese ( or a cheese that you like)
tortillas for the quesadillas
1 cup chopped lettuce
1 cup chopped tomatoes
1/2 cup chopped onions

Take a little oil and throw in your crushed garlic and ginger in a pan
in about a min... add your finely chopped chicken meat
stir for about 2 mins
add your curry powder, cover and cook on low heat for about 10-12 mins constantly stirring.. taking care that it does not burn
Heat up a nonstick frying pan. on low ... add your tortilla to the pan and put finely grated cheese on there, then add your chicken, lettuce, tomatoes and onions ( if using)
fold in half.. there is your quesadilla
instead of folding, you could just add another tortilla on top and then flip it carefully so it can brown slightly on the other side as well..
there you go! enjoy

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barbiemensher 14 years ago said:

How about....
2 large flour tortillas
1 green pepper - finely chopped
1 onion - finely chopped
2 garlic cloves - crushed
1 inch fresh ginger - peeled and grated
1 Tbsp Madras curry powder (or 1/8 tsp each ground: cumin, coriander cardamom, turmeric, cinnamon)
2 Tbsp ghee (or butter)
1 chicken breast - halved horizontally, then sliced into julienne strips (as big or small as you want)
the equivalent of a small round of Brie or Camembert (or you can use a more subtle cheese, like shredded Monterey Jack) - chilled and sliced into 1/8 inch slices (with the rind)
1 Tsp fresh cilantro

Here we go...
Sauté the onions and peppers in ghee or butter on med-high until soft and almost golden - about 5 minutes. Add the garlic, ginger and 1/2 of the spice mix. Stir for about 30 seconds to take the rawness out of the spices. Add the chicken strips (and more ghee if necessary) and stir fry for approx. 2 minutes (until chicken is just cooked).
Transfer mix to a bowl and wipe down the pan.
In the now-dry skillet, place one tortilla, arrange cheese over the bottom leaving a 1-inch border. Sprinkle with remaining spices, arrange chicken and onion/peppers evenly over top, again leaving the borders free for the cheese to ooze, and cover with remaining tortilla. Heat on med until the bottom tortilla begins to crisp. Carefully flip it over and press to meld together. Continue to heat through until the cheese is melted and the tortillas as slightly golden. Sprinkle with fresh cilantro and serve with mango chutney, like you said. :)

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