Prepared With

Tandoori Chicken Quesadillas


1 package Boneless, Skinless Chicken Thighs
1 cup plain yogurt
1 teaspoon paprika
¼ teaspoon ground cayenne pepper
½ teaspoon turmeric
1 teaspoon kosher salt
¼ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cumin
2 tablespoons lime juice
¼ cup + 1 tablespoon grape seed oil (can substitute canola oil)
1 cup freshly grated Monterey jack cheese
8 medium flour tortillas
¼ cup chopped green onion
1 cup chopped cherry tomatoes
2 tablespoons fresh cilantro
lime wedges


In a large bowl, mix together yogurt, lime juice, grape seed oil (reserving 1 tablespoon) and spices. Reserve ½ cup of the marinade (we will use this as a spread)
Add the chicken thighs to the marinade and marinade for 30 minutes (or up to 8 hours).
Heat remaining grape seed oil in a skillet. Cook chicken thighs 7-8 minutes, until golden and cooked thru.
Remove from heat and chop the chicken into cubes
Spread a tablespoon of the reserved yogurt mix over a tortilla.
Place tortilla in the skillet on medium-low heat. Sprinkle some of the cheese on the tortilla. Add chicken, cherry tomatoes, green onion and cilantro. Place a second tortilla over the top and press it down.
Heat the tortilla until golden, about 2 minutes. Flip the tortilla and heat the other side.
Remove from heat and cut in half

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