Tandoori Chicken Quesadilla (Printable Version)

Spiced chicken and creamy yogurt sauce combined with melted cheese in a crispy tortilla.

# What You’ll Need:

→ Tandoori Chicken

01 - 2 boneless, skinless chicken breasts, cut into thin strips
02 - 1/2 cup plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garam masala
10 - 1/2 teaspoon turmeric
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1/2 teaspoon salt
13 - 1 tablespoon vegetable oil

→ Yogurt Sauce

14 - 1/2 cup plain Greek yogurt
15 - 1 tablespoon fresh cilantro, chopped
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon ground cumin
18 - Salt and pepper to taste

→ Quesadilla

19 - 4 large flour tortillas
20 - 1 1/2 cups shredded mozzarella or Monterey Jack cheese
21 - 1/2 small red onion, thinly sliced
22 - 1 small green bell pepper, thinly sliced
23 - Butter or oil for greasing pan

# Step-by-Step Guide:

01 - Mix yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, cayenne, and salt in a bowl. Add chicken strips and toss to coat thoroughly. Refrigerate for at least 15 minutes or up to 2 hours.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sauté for 5 to 7 minutes, stirring frequently, until fully cooked and slightly charred. Remove from heat.
03 - Combine Greek yogurt, chopped cilantro, lemon juice, ground cumin, salt, and pepper in a small bowl. Whisk until smooth and set aside.
04 - Place one tortilla flat on a clean surface. Sprinkle one quarter of the shredded cheese over half of the tortilla. Layer a quarter of the cooked chicken strips, red onion slices, and green bell pepper on top. Drizzle lightly with yogurt sauce. Fold the tortilla in half to enclose filling. Repeat with remaining tortillas.
05 - Warm a large skillet or griddle over medium heat and lightly grease with butter or oil. Cook each quesadilla for 2 to 3 minutes on each side until golden brown and the cheese is melted.
06 - Cut quesadillas into wedges and serve immediately with additional yogurt sauce on the side.

# Additional Tips::

01 -
  • It bridges two cuisines in a way that feels natural, not forced—the tandoori spices actually deepen when they meet melted cheese.
  • You can have dinner on the table in under 40 minutes with minimal fuss and maximum flavor.
  • It's impressive enough to serve guests but casual enough to make on a Wednesday night with whatever vegetables you have on hand.
02 -
  • Don't skip the marinating step—even 15 minutes makes the difference between good chicken and tender, deeply flavored chicken.
  • Keep your pan heat at medium, not high; the tortilla can char before the cheese fully melts if you rush it.
  • The yogurt sauce is your secret weapon—it cools and balances the spices, so don't be shy with it.
03 -
  • Toast your whole spices in a dry pan for 30 seconds before grinding or using them—this one small step makes them taste twice as alive.
  • If you're cooking for a crowd, you can prepare and marinate the chicken hours ahead, then cook and assemble everything just before serving.
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