Chicken Quesadillas with Indian Spices

Mexican Chicken Quesadillas made of spinach roti and flavored with Indian spices. A tasty fusion of Latin and Indian Cuisines.

Ingredients:
Wheat Flour - about 4 cups
Spinach/Palak - about 3 cups
Chicken Breasts - 2
Lime/Lemon Juice - 1 tbsp
Tandoori Masala or Kabab Masala - 1 tbsp
Garam Masala or any other spice mix - 1 tsp
Chat Masala - 1 tsp
Cayenne Pepper - 1 tsp
Coriander/Dhania Powder - 1 tsp
Cumin/Jeera Powder - 1 tsp
Garlic (finely chopped) - 1 tsp
Tomatoes - 2 medium
Red Onion - 1 small
Coriander/Cilantro Leaves - few sprigs
Jalapeno - 1
Black Pepper Powder - 1/2 tsp
Pepper Jack Cheese or any other Cheese
Salt
Oil

How to prepare Spinach and Chicken Quesadillas:

• Palak/Spinach Dough: Puree spinach leaves with little salt in a mixer/blender. Add little water if required. In a mixing bowl, add the spinach puree. Add wheat flour in small amounts till a soft dough is formed. Add about 1 tsp oil and knead well. Let the dough rest for about 30 minutes.
• Marinating Chicken: Dice the chicken breasts into bite size pieces. In a mixing bowl, add lemon juice, tandoori masala, garam masala, chat masala, cayenne pepper, coriander powder, cumin powder, garlic and little salt. Mix all the ingredients well. Add diced chicken and mix so that all the pieces are coated well. Cover and refrigerate the chicken for about 30 minutes.
• Pico de gallo/Salsa: Finely chop tomatoes, onion and cilantro leaves. Discard the seeds of jalapeno pepper and finely chop it. Mix tomatoes, onions, cilantro, jalapenos, black pepper powder and little salt in a bowl.
• Preheat the oven at 375 deg. F. Spread the marinated chicken pieces on a baking tray. Drizzle little oil and bake the chicken for about 5 minutes. Flip the chicken pieces and bake for another 5 minutes or till chicken is cooked. Let the baked chicken cool.
• Make round balls of the spinach dough. Roll the dough balls just like roti dusting some wheat flour. Half cook the rolled spinach rotis on a griddle/tawa, about a minute on each side. I used a cast iron pan.
• Place the half cooked roti on a chopping board. Now add stuffing as desired on one half of the roti. Add chicken pieces, followed by tomato salsa and 2 pepper jack cheese slices. Fold the other half of the roti on the stuffing. Drizzle little oil or butter on the griddle and roast the stuffed roti. Lightly press the roti with a wooden spatula while roasting. Roast both sides well. Serve Spinach Chicken Quesadillas with sour cream.