Prepared With

Tandoori Chicken Quesadillas

Ingredients

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

Method

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

Can't find this product at your store?

Featured Product Recipes

Spicy Philly Cheesesteak

Masala Lamb Chops

Lamb Shish Kabab Bites

Lamb Ragu

Garlic Thyme Lamb Chops with Stir Fried Vegetables

Lamb Steak with Charred Peppers and Thyme Butter

Previous
Next