Cheesy Chicken Quesadilla

Serves 4
Hands-on time 40 min
Oven time 50-55 min

These Quesadillas, make a quick and healthy meal, perfect as a delicious packed lunch. For a protein packed option, you can prepare them with chicken, or for a vegetarian alternative; use paneer.

This dish is great served with fresh and vibrant coriander and mint chutney, or of course on its own if you’re in the mood for a more wholesome taste.

Recipe courtesy Chetna Makan, food blogger and GBBO 2014 semi-finalist

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.29 out of 5)
Print Friendly, PDF & Email

Ingredients: For the chapatti

  • 250 gms – Elephant Atta flour
  • ½ tsp salt
  • ½ tsp cumin seeds
  • 1 tbsp sunflower oil
  • 140 ml of water

Ingredients: For the quesadillas filling

  • 100 gms mild cheddar, grated
  • 1/2 red onion, finely chopped
  • 250 gms cooked chicken, shredded


  • 250 gms grated paneer (for the vegetarian option)
  • 50 gms frozen sweetcorn, cooked in boiling water for 5 minutes then drained
  • pinch of salt
  • pinch of black pepper
  • pinch of chilli flakes

Ingredients: For the coriander and mint chutney

  • Bunch of fresh coriander leaves
  • Bunch of fresh mint leaves
  • 2-3 fresh green chillies
  • juice of 1 lime
  • 1 tsp salt
  • ½ tsp sugar
  • 3 tbsp water

We'd love your feedback


01 In a bowl mix the flour, salt, cumin and oil. Mix it all well and slowly add the water to it, mixing it well. You may not need all the water or may need a bit more. Knead the dough on a clean surface for 2 minutes until smooth and leave it to rest in a bowl covered with cling film for 15 minutes.

02 Divide the dough into 8 portions. Take one portion at a time and roll it into 7-8 inch big circle. Cook it on a flat hot skillet for a minute or so on each side until cooked. Cook all the chapattis the same way.

03 In another bowl mix all the filling ingredients and combine well.

04 Place one chapatti on a plate and sprinkle ¼ of the filling and place another chapatti on top. Heat a flat skillet and cook the quesadilla on each side for a couple of minutes. This will give the quesadillas a crispy outside and a gooey, cheesy filling. Slice them into quarters.

05 Now make the chutney by putting all the ingredients into the mixer and grind it to a smooth paste.

06 Serve the cheesy quesadilla with some chutney.

Recommended Products

Chakki Gold Flour
Medium Flour

Cheesy Chicken Quesadilla from Chetna Makan

It is time again to go back to school and get busy in our daily routine. I love summer holidays as it gives me lot of time (more…)