Chicken Tikka Quesadilla with Tomato Cucumber Kachumbar

Shredded chicken, farmer cheese and tikka masala sauce served with cilantro chutney and tomato, cucumber kachumbar salad

Prep Time: 35 min

Cook Time: 1 hour

Yield: 1 serving

  • 1 (3 ounce) poached chicken breast, shredded
  • 2 tablespoons tikka masala
  • 3 tablespoons farmer cheese
  • 1 tablespoon tikka masala
  • 2 tablespoons cilantro chutney
  • 3 ounces tomato cucumber kachumbar
  • 1 tortillas 10 inch hearty grains ultra flour
Tikka Masala Sauce
  • 1/8 teaspoon canola oil
  • dash (to taste) ginger root, fresh, minced
  • dash (to taste) whole clove peeled garlic, fresh, minced
  • 3/8 teaspoon green peppers, fresh, chopped fine
  • .02 jalapeno peppers, fresh, sliced
  • 1 1/2 teaspoon no added salt diced tomatoes, canned, pureed
  • 1/8 teaspoon paprika
  • dash (to taste) cayenne pepper
  • dash (to taste) ground coriander
  • dash (to taste) curry powder
  • dash (to taste) ground turmeric
  • dash (to taste) kosher salt
  • 1 tablespoon + 3/4 teaspoon water
  • 1/4 teaspoon non fat plain yogurt
  • 1/4 teaspoon butter solids
Farmer Cheese
  • 1 teaspoon lemon juice
  • 1/2 cup +3 tablespoons whole milk
  • 1 teaspoon white vinegar
Cilantro Chutney
  • 3/4 teaspoon lemon juice
  • 1 tablespoon cilantro leaves, fresh, chopped
  • 1 tablespoon mint leaves, fresh, chopped
  • 2 teaspoons fresh mango, peeled and pitted, chopped course
  • 3/4 teaspoon jalapeno peppers, fresh, stemmed
  • 1/4 teaspoon ginger root, fresh, peeled, chopped coarse
  • 1 3/8 teaspoons red onion, fresh, quartered
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon kosher salt
  • 3/4 teaspoon water
Tomato Cucumber Kachumbar
  • 1/4 lime juice
  • 1 1/2 ounces tomatoes, fresh, 6x6, diced
  • 1 tablespoon + 1 3/4 teaspoon cucumber, fresh, seeded, diced 1/2 inch
  • 1 tablespoon + 1/2 teaspoon red onion, fresh, chopped fine
  • dash (to taste) jalapeno peppers, fresh, diced
  • 1 1/4 teaspoons cilantro leaves, fresh, chopped
  • dash (to taste) ground cumin
  • 1/8 teaspoon kosher salt
  • dash (to taste) cayenne pepper
  • dash (to taste) ground black pepper
Tikka Masala Sauce: Heat oil in a saucepan over medium heat. Add ginger, green peppers, garlic and jalapeno pepper. Saute for 3 minutes. Add paprika, cayenne pepper, coriander, curry powder, turmeric and salt. Saute for 2 minutes. Add tomatoes, Saute for 10 minutes. Add water, bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Temper yogurt by stirring in a small amount of hot tomato mixture. Add tempered yogurt to sauce. Bring to a simmer. Stir in butter until melted.
Farmer Cheese: Bring milk to a boil. Stir in lemon juice and vinegar. Reduce heat to low and stir gently for 4 to 5 minutes or until curds separate. Remove from heat. Carefully pour through cheese cloth lined colander. Gently rinse with a little water to rid curds of lemon and vinegar flavor. Squeeze out whey until ricotta type texture. Twist ends of cheese cloth and squeeze out any excess whey.
Cilantro Chutney: Combine all ingredients in a blender or food processor. Process until puree. NOTE: Mixture will not blend easily. You will need to stop and start the blending and stir the ingredients often to get mixture to catch. May add a little water to facilitate the process, but the flavor of the chutney will be milder.
Tomato Cucumber Kachumbar: In a bowl, combine all ingredients. Mix well.
For Service: Combine shredded chicken and first listed tikka masala sauce. Mix well. Place 2 tablespoons farmer’s cheese on bottom half of tortilla. Evenly top with 3 ounces shredded chicken and 1 tablespoon of second listed tikka masala sauce. Top chicken with 1 tablespoon farmer’s cheese. Fold top half of tortilla to close quesadilla. Coat large nonstick skillet with vegetable spray. Place one quesadilla in skillet, cook 2 to 3 minutes on each side. Cut into thirds.
Nutrition Facts:
sat. fat
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