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Paprika Chicken Quesadillas

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Time40 Min
DifficultyIntermediate
Serves1

From the incredibly rich and diverse Mexican cuisine comes this Paprika Chicken Quesadillas Recipe that is sure to make your mouth water for the entire forty-odd minutes that it takes to put the dish together. The Paprika Chicken Quesadillas Ingredients are common and easily available and are a wonderful combination of herbs, spices, tender chicken breasts and healthy vegetables. One of Mexico’s m ... ost loved delicacies, the quesadilla literally means ‘little cheesy thing’. It is believed to have originated in Northern and Central Mexico almost five hundred years ago in the 16th century and today is a dish that is almost synonymous with Mexican cuisine across the world. This Paprika Chicken Quesadillas Recipe uses the powder of the Capsicum annuum peppers (paprika) that is native to Central America to give the chicken a tang and bring the taste of Mexico to your plate. Although learning to Prepare Paprika Chicken Quesadillas at Home might not be particularly easy, once mastered, several modifications can be made in terms of the spiciness and the size of the servings to suit preferences. The chicken can also be replaced with eggs and corn if desired. The dish can be consumed at any time of the day and can easily be part of a filling meal. The Paprika Chicken Quesadillas Calories count is moderately high at just less than four hundred calories per serving and if you are looking to lose weight, this is something that you will have to consider. Quesadillas are loved by people of all ages across the world and can be safely consumed by children.

Nutrition Info. (per serving)

ProteinFatCarbsFibre399 Cal399 Cal399 Cal399 Cal
  • 25gProtein
  • 11gFat
  • 46gCarbs
  • 12gFibre

Ingredients

Dry Grocery

Lobia Dal White

Lobia Dal White

1.75 tablespoons

Salt

Salt

1.5 teaspoons

Dark Soy Sauce

Dark Soy Sauce

1 teaspoon

Sesame Oil

Sesame Oil

0.5 teaspoons

Paprika Powder

Paprika Powder

1 teaspoon

Aromat Powder

Aromat Powder

1 pinch

Refined Oil

Refined Oil

1.75 teaspoons

Oregano Herbs

Oregano Herbs

0.5 teaspoons

Jalapeno Slice

Jalapeno Slice

2.5 slices

Atta

Atta

0.5 cups

Chipotle Pepper Sauce

Chipotle Pepper Sauce

0.25 teaspoons

Poultry

Chicken Breasts

Chicken Breasts

0.5 unit

Fruits & Vegetables

Spring Onion

Spring Onion

0.5 unit

Onion

Onion

0.5 cups

Capsicum Green-regular

Capsicum Green-regular

0.25 unit

Zucchini Green

Zucchini Green

0.5 cups

Tomato

Tomato

0.33 cups

Dairy

Curd

Curd

1 tablespoon

Other

Water

Water

0.75 glasss

Garlic

Garlic

2 pieces

Pepper

Pepper

1 teaspoon

Jeera Powder

Jeera Powder

0.5 teaspoons

Coriander Leaves

Coriander Leaves

8 leafs

Green Chillies

Green Chillies

0.5 unit

Arugula

Arugula

1 leaf

Directions
1
In a bowl, add Water, Lobia and keep aside for soaking overnight.
2
In a heavy bottom vessel, add Water, Salt, soaked Lobia and bring to boil.
3
In a bowl, add julienne Chicken, Dark Soya, Sesame Oil, chopped Garlic, Spring Onion, Onion, Black Pepper Powder, Paprika, Salt, Aromat Powder and mix well. Keep aside for marination overnight.
4
Heat Oil in a pan. Add sliced Onion, julienne Zucchini, Green Pepper and saute till Brown.
5
Add Salt, Pepper, Oregano, Paprika and saute.
6
Remove to a bowl and keep aside.
7
Heat Oil in a pan. Add marinated Chicken and saute till tender.
8
Remove to a bowl and keep aside.
9
Heat Oil in a pan. Add minced Garlic, Onion and saute until Golden Brown.
10
Add chopped Tomatoes, chopped Jalapeño, Paprika Powder, Cumin Powder, Oregano, Salt, Pepper and saute.
11
Add boiled Lobia with half of the water and cook till water is absorbed.
12
Add remaining Water, chopped Coriander and cook till partly mashed.
13
Remove to a bowl and keep aside.
14
In a bowl, add Atta, Salt, Water and Curd. Knead to form a dough.
15
Flatten the dough on a flat surface and add Oil.
16
Continue kneading to a smooth shining dough.
17
Divide the dough into equal portions, flatten it and place it on a hot pan.
18
Cook equally from both sides.
19
Chop the Tomatoes, place in a mixing bowl and remove the core with seeds.
20
Take a blender, place the core with seeds and blend with short bursts. Strain the juice to a bowl and keep aside.
21
Add Tomato juice, chopped Coriander, Jalapeño, minced Green Chilli, Salt, Pepper, roasted Cumin Powder, Chipotle Tabasco, in the mixing bowl.
22
Mix well and keep aside.
23
Place the cooked Roti on flat surface spread the Lobiya Refried Beans.
24
Place the sauteed Vegetable on top.
25
Place sauteed Paprika Chicken.
26
Place Arugula Lettuce on top.
27
Fold the Quesadilla in half.
28
Place the Quesadilla in a Sandwich grill and grill well. Cut the quesadilla into 4 pieces.
29
Serve quesadilla with Spicy Tomato Salsa.
Health Benefits Paprika Chicken Quesadillas
Although slightly on the higher side in terms of calories, this dish offers a variety of health benefits. A single serving is enough to give you ample energy to get through a busy day and the benefits of chicken cannot be overlooked. Packing lots of essential nutrients, the paprika chicken quesadillas could form part of a perfect post-workout meal. Chicken breasts are high in lean protein which greatly improves muscular functioning and development. Along with the vegetables, it is also an excellent source of Vitamins B and D, calcium, iron and zinc among other micro-nutrients. Overall, this dish is a perfect option for the health-conscious who crave the delicious flavours of Mexico while not wishing to cause too much damage to their fitness goals. Watch the Paprika Chicken Quesadillas Video below to learn How to make Paprika Chicken Quesadillas today!

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We hope you had fun making it! Enjoy the meal.

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