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–+ servings

California Chicken Quesadillas with Tikka Masala

Turn leftover chicken tikka masala into crispy, cheesy chicken quesadillas with a California twist. A quick fusion lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Indian, Mexican
Calories: 1080
Ingredients Method Nutrition Notes

Ingredients
  

For the Quesadillas
  • 1 1/2 cups prepared chicken tikka masala in sauce
  • 4 large flour tortillas 10-inch size work best
  • 2 tablespoons butter, ghee, or neutral oil divided
  • 2 cups shredded cheese Monterey Jack, cheddar, or a Mexican blend
For Serving
  • to taste extra tikka masala sauce warmed
  • to taste mango chutney or your favorite chutney
  • to taste chopped fresh cilantro
  • to taste sliced avocado optional California touch

Method
 

Cook the Quesadillas
  1. Pull the chicken out of the tikka masala sauce and chop it into bite-size pieces. Set the chicken aside, then spread about 1/4 cup of the reserved sauce over one side of a tortilla.
  2. Heat a large skillet over medium heat. Add 1/2 tablespoon of butter and let it melt completely. Place the tortilla in the skillet with the sauce side facing up.
  3. Scatter about 1/2 cup of the chopped chicken over the tortilla, then top with 1 cup of shredded cheese. Place the second tortilla over the filling to cover it completely.
  4. Cook for about 3 minutes, until the cheese has softened and clings to the top tortilla. Carefully slide the quesadilla out of the skillet onto a plate.
  5. Melt another 1/2 tablespoon of butter in the skillet. Once melted, flip the quesadilla over and return it to the pan to brown the other side.
  6. Cook for 2 to 3 minutes, until the underside is golden and crisp, then transfer to a cutting board. Repeat the process with the remaining tortillas, chicken, cheese, and sauce to make the second quesadilla.
  7. Slice each quesadilla into 4 wedges and serve warm with extra tikka masala sauce, chutney, chopped cilantro, and avocado if desired.

Nutrition

Calories: 1080kcalCarbohydrates: 64gProtein: 54gFat: 70gSaturated Fat: 35gCholesterol: 190mgSodium: 1980mgFiber: 4gSugar: 7g

Notes

Butter gives the best golden crust, but ghee or a neutral oil also work if you prefer.
If your tikka masala is very saucy, drain off some sauce before using so the quesadilla stays crisp.
Shredded cheese from a block melts more smoothly than pre-shredded bagged cheese.
To flip easily, cover the skillet with a plate, invert the pan, then slide the quesadilla back in.
For a single-tortilla version, fold one tortilla in half over half the filling and cook as directed.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet to bring back crispness.
Make ahead by assembling the quesadillas and refrigerating them before cooking, adding 1 to 2 minutes to the cook time.

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