Cheesy chicken quesadilla with coriander and mint chutney
It is time again to go back to school and get busy in our daily routine. I love summer holidays as it gives me lot of time to spend with my kids and have family fun. It also gives me lots of time to cook big feasts and try different recipes and dishes. My kids love to help me out with the cooking in the holidays and it is a great way for them to learn the basics and of course precious time for me as well.
But once summer holidays come to an end and the kids go back to school and things get busy I am always looking for quick and healthy meals whether it is for family dinners or for packed lunches.
I have teamed up with Elephant Atta as they launch their new 1.5 kg pack of atta, which makes it very convenient for people who are not cooking with atta every day but gives them the opportunity to try this for quick and light meals for the family to enjoy.
One of such meals is the Cheesy Chapatti Quesadillas, which I fill with some chicken or paneer depending on what suits you best. This is great served with a very fresh and vibrant coriander and mint chutney or on its own.
For the chapatti
250 gms – Elephant Atta flour
½ tsp salt
½ tsp cumin seeds
1 tbsp sunflower oil
140 ml of water
For the quesadillas filling
100 gms mild cheddar, grated
1/2 red onion, finely chopped
250 gms cooked chicken, shredded
250 gms grated paneer (for the vegetarian option)
50 gms frozen sweetcorn, cooked in boiling water for 5 minutes then drained
pinch of salt
pinch of black pepper
pinch of chilli flakes
For the coriander and mint chutney
Bunch of fresh coriander leaves
Bunch of fresh mint leaves
2-3 fresh green chillies
juice of 1 lime
1 tsp salt
½ tsp sugar
3 tbsp water
In a bowl mix the flour, salt, cumin and oil. Mix it all well and slowly add the water to it, mixing it well. You may not need all the water or may need a bit more. Knead the dough on a clean surface for 2 minutes until smooth and leave it to rest in a bowl covered with cling film for 15 minutes.
Divide the dough into 8 portions. Take one portion at a time and roll it into 7-8 inch big circle. Cook it on a flat hot skillet for a minute or so on each side until cooked. Cook all the chapattis the same way.
In another bowl mix all the filling ingredients and combine well.
Place one chapatti on a plate and sprinkle ¼ of the filling and place another chapatti on top. Heat a flat skillet and cook the quesadilla on each side for a couple of minutes. This will give the quesadillas a crispy outside and a gooey, cheesy filling. Slice them into quarters.
Now make the chutney by putting all the ingredients into the mixer and grind it to a smooth paste.
Serve the cheesy quesadilla with some chutney.