Dairy-Free in Massachusetts: Recommended Restaurants by City

Leftover Chicken Quesadilla Recipe

1.

Cut leftover chicken into small dice.

2.

Heat oil in a pan, add chopped garlic, ginger, green chilli and saute on high flame for 30 seconds.

3.

Add onion, tomato, capsicum and saute it for 4-5 minutes. Add garam masala powder, red chilli powder, add chicken, cook it for 2 minutes.

4.

Add pizza pasta sauce to it and saute it on low flame till the oil separates the masala.

5.

Season it with salt and pepper, lemon juice and finish it with coriander.

6.

Spread eggless mayonnaise on a leftover roti then place the quesadilla mixture, chaat masala, grated mozzarella cheese on one half of the roti. ·

7.

Fold another half of the roti, apply butter.

8.

Toast both the sides of roti on a non-stick pan.

9.

Serve it with tomato ketchup.

Chicken Quesadillas Recipe

1.

1. Place all ingredients together.

2.

2. Boil chicken and shred. Sprinkle the taco powder over the chicken.

3.

3. Whisk the coriander, spring onion and chillies into the hung yogurt. Season with salt.

4.

4. Open a flour tortilla and layer with the yogurt mix. Add a little cheeses and top with chicken or mushrooms cooked in garlic and sprinkled with taco powder.

5.

5. Sprinkle more cheese.

6.

6. Heat very little oil and cook till light brown. Flip.

7.

7. Take the tortilla out and cut into triangles. Serve with sour cream, salsa, hot sauce or guacamole.

Chicken Quesadilla Salad

Wed, 16 Apr 2025 09:56:19 GMT (1744797379383)

Story Infinite Scroll - News3 v1.0.0 (common)

69c80f1ee7655405ad92e63c4577173aeef8f823

by Chef Jyll Everman

Fri, March 21st 2025 at 8:30 AM

Updated Fri, March 21st 2025 at 1:08 PM

Chicken Quesadilla Salad (WLUK)

Crispy Quesadillas with a fresh chicken salad makes for an impressive lunch from Chef Jyll!

Ingredients:

1 lb chicken tenders

2 tsp taco seasoning

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper

Salad Dressing:

1/4 cup salsa

1/4 cup mayonnaise

2 Tbs olive oil

1 tsp taco seasoning

Juice from 1/2 lime

Quesadillas:

4 large flour tortillas

2 cups grated Monterey Jack cheese

Olive oil

Salad:

1 5oz package salad mix (your favorite)

1 cup cherry tomatoes, halved

1/2 cup diced red bell pepper

1/2 cup diced red onion

1/2 cup black beans, rinsed and drained

1/2 cup fresh or canned corn

Crispy tortilla strips (optional)

Directions:

Preheat oven to 400 degrees. Sprinkle chicken tenders with taco seasoning, garlic powder, smoked paprika, salt and pepper and bake for 12-15 minutes, until cooked through. Set aside.

Combine all salad dressing ingredients in a blender or food processor and blend until smooth. Season with salt and pepper to taste and refrigerate until needed.

Place 4 large tortillas on a flat surface. Sprinkle cheese evenly over half of each tortilla, then fold in half. Preheat a large skillet over medium high heat and drizzle a little olive oil in the pan. Griddle each side of the quesadillas until golden brown. Cut into wedges and set aside.

In a large bowl, add the lettuce greens, tomatoes, bell pepper, onion, beans and corn. Toss well with the dressing. Chop chicken and toss with the salad.

On 4 plates, lay out quesadillas. Top with salad and wonton strips. Serve immediately.

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Dairy-Free in Massachusetts: Recommended Restaurants by City