Mindful Sodexo 
Shredded chicken, farmer cheese and tikka masala sauce served with cilantro chutney and tomato, cucumber kachumbar salad
Nutrition Facts:
Calories: 360, Carbs: 40g, Protein: 27g, Fat: 10g, Sat. Fat: 3g, Cholesterol: 68mg, Sodium: 710mg, Fiber: 5g
Prep Time: 35 min Cook time: 1 hour Yield: 1 serving
Chicken Tikka Quesadilla with Tomato Cucumber Kachumbar
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Tomato Cucumber Kachumbar: In a bowl, combine all ingredients. Mix well.
- 5. 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.
