Chicken Quesadilla with Garlic Naan
How to Make a Deliciously Addictive Chicken Quesadilla Using Garlic Naan
Indulge in this delightful Chicken Quesadilla, featuring a generous melt of mozzarella cheese that creates a pizza-like experience. We’ve elevated this classic by using warm, fragrant Indian garlic naan instead of traditional tortillas, offering a softer texture and richer flavor. The tandoor-baked naan, with its subtle garlic notes, provides a wonderfully soft and savory base that’s even more satisfying than a tortilla. This Indian-inspired chicken quesadilla is surprisingly addictive – a must-try for a flavorful and satisfying meal or snack!
Ingredients
- 1 Chicken breast (cooked and shredded)
- 5-6 Tbsp Tomato sauce (store-bought or homemade)
- 1/2 Onion (finely diced or thinly sliced)
- 1/2 Bell pepper (seeds removed, finely diced)
- 1/2 Green bell pepper (seeds removed, finely diced)
- 2 Garlic naan (Indian or store-bought)
- Mozzarella cheese, generous amount (to taste)
- A little cooking oil (for pan coating)
Cooking Instructions
Step 1
Let’s introduce the star: Garlic Naan! This Indian flatbread, baked in a tandoor oven, boasts a wonderful aroma and flavor all its own. Its soft, tender texture, complemented by a delicate garlic essence, offers a delightful alternative to tortillas, truly enhancing the quesadilla experience.
Step 2
Shred the cooked chicken breast into bite-sized pieces. You can boil or bake the chicken beforehand for convenience.
Step 3
Wash the onion, bell pepper, and green bell pepper, remove the seeds, and then finely dice or thinly slice them. Smaller pieces ensure even cooking and better integration into the filling.
Step 4
Heat a little cooking oil in a pan over medium heat. Sauté the diced vegetables until they become translucent. Once the vegetables are softened, add the shredded chicken and tomato sauce. Stir everything together until well combined, creating a moist and flavorful filling.
Step 5
Lightly toast the garlic naan on a dry pan until warm. Then, add a tiny bit of cooking oil to the pan and place one piece of naan. Spread the prepared chicken filling evenly over half of the naan, and then generously top with mozzarella cheese. Don’t skimp on the cheese for that ultimate gooey stretch!
Step 6
Fold the naan in half to create a crescent shape. Cook over medium-low heat, flipping occasionally, until both sides are golden brown and the cheese is thoroughly melted and bubbly. Patience here ensures a perfectly crisp exterior and a gooey center.
Step 7
Once cooked, cut the quesadilla into four equal portions. Serve immediately while hot to enjoy the best cheesy pull! This is a fantastic snack or accompaniment to a cold drink.
