Spicy Chicken Quesadillas

Ingredients

• 300 grams chicken mince
• 4 refined flour tortillas 
• 1-2 fresh red chillies, chopped 
• 1-2 green chillies, chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1 tablespoon chopped garlic
• 1 small white onion, chopped
• Salt to taste
• 1 teaspoon paprika powder
• ½ teaspoon smoked paprika 
• 1 teaspoon coriander powder
• ¾ teaspoon cumin powder
• ¼ teaspoon cinnamon powder
• ¼ teaspoon clove powder
• Crushed black peppercorns to taste
• ½ teaspoon dried ginger powder
• ½ teaspoon dried mixed herbs
• 2 teaspoons tomato ketchup
• 2 tablespoons chopped fresh coriander leaves
• 8 tablespoons grated processed cheese
• 8 tablespoons grated mozzarella cheese
• Fresh coriander sprigs for garnish
• Lemon wedges to serve

Method

1. Heat oil and butter in a non-stick pan, add garlic, red chillies and green chillies, mix and sauté for 1-2 minutes.
2. Add onion, mix and sauté till translucent. Add chicken mince, mix and sauté on high heat for 3-4 minutes.
3. Add salt, paprika powder, smoked paprika, coriander powder, cumin powder, cinnamon powder, clove powder, crushed black peppercorns, ginger powder and dried mixed herbs and mix well. Add tomato ketchup and coriander leaves, mix well and saute for 3-4 minutes. Take the pan off the heat and allow to cool slightly.
4. Heat a non-stick tawa. Place 1 tortilla on it and cook for 1 minute. Flip, sprinkle 2 tablespoons processed cheese and 2 tablespoons mozzarella cheese, spread a portion of the chicken mixture and spread it evenly. Add another 2 tablespoons processed cheese, 2 tablespoons mozzarella cheese, and place another tortilla over it. Press it lightly, place a small plate over it and keep a marble mortar on top. Cook on low heat for 2-3 minutes.
5. Flip the quesadilla and cook the other side for 2-3 minutes. 
6. Make another quesadilla in the same way.
7. Cut each quesadilla into 4 triangles, arrange them on a serving plate, garnish with coriander sprigs and serve hot with lemon wedges.