Chapati/Tortilla 4 pcs
Chicken breast (boneless) 2 pcs
White pepper 1 tbs
Garlic powder 1 tbs
Salt 1 tbs
Oregano 1 tbs
Onion (thick slices) 1 unit
Cheddar cheese (grated) 1 cup
Mozzarella cheese 1 cup
Oil 4 tbs
Shangrila Hot Habanero Sauce 1 cup
Shangrila Worcestershire Sauce 5 tbs
In a bowl, add chicken, garlic powder, white pepper, salt and Shangrila Worcestershire Sauce. Refrigerate for one hour then heat oil in a pan. Add the chicken breast and fry on medium heat on both sides for 4 to 5 minutes. Cover and cook on slow heat for 15 minutes. Reduce all the liquid, remove and slice the chicken breasts. Now add the sliced chicken back to a pan along with remaining Shangrila Hot Habanero Sauce and onion. Fry on high heat till all the liquid dries. On one half of chapati, place chicken and cheese. Then overlap the chapati so the shape becomes half moon. Heat the pan and cook the Quesadilla on medium heat on both sides for 6 to 8 minutes. Serve hot.