For this awesome Appetizer you’ll need some Mango Chutney, store-bought or you can find my recipe here. I’ve learned this dish from my favorite cook here in Beijing, Reshma! She is teaching at The Hutong and recently at other places too. She owns a Catering and sells her homemade chutneys, curry pastes and Indian masala chai tea.
Ingredients
250g boneless chicken, cut strips
1 tsp ginger-garlic paste
1 Tbsp curry powder
2 onions
1 bell pepper
olive oil
salt
1 tsp pepper
8 PCs of [8″] flour Tortillas
2 cups Mango Chutney
2 cups shredded cheese
1 cup chopped cilantro
1 cup sour cream
Directions
1. Chicken Filling
Take 2 tsp oil in a wok, once it warms add the ginger-garlic paste (just some grated garlic and ginger). Saute for 2 minutes. Put in the shredded pieces of chicken with 2 cups water. Let it cook till water dries and chicken tenderizes. Add the curry powder, salt and sauté until chicken is a little crisp. Remove onto a plate.
2. Vegetables Filling
Drizzle oil in a pan and heat over medium heat. Add in the onions, 1/2 tsp salt, 1 tsp pepper. Cook 8-10 minutes until onions turn translucent and begin to caramelize. Stir occasionally. When done, add in the bell peppers and cook until they begin to soften. Remove from heat.
3. Assembly
Heat a pan over medium heat. Add in a little olive oil. Place one Tortilla into it, spoon over the Surface Mango Chutney, spread evenly.
Place the curried chicken, veggies and chopped Cilantro.
Top with grated cheese. Cover with an other Tortilla.
Carefully flip the Tortilla over, using a spatula. Bake the Quesadilla on each side until golden brown and the cheese is melted. About 2-4 minutes per side.
4. Serve
Remove on a plate. Cut into wedges and serve with sour cream.
Tip for flipping the quesadilla:
Place a plate onto the quesadilla and flip it from the pan onto the plate and then slide it back into the pan.
