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Cheese Steak Quesadilla

Ready in: 25 mins
Servings: 4

Ingredient

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

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Preparation

Method

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.

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