Pesarattu Chicken Quesadilla Recipe

Cooking Directions

• STEP 1.To make the pesarattu, soak green gram lentils in water for 4-6 hours. Drain and blend them with ginger, green chilies, and salt to make a smooth batter.
• STEP 2.Heat a non-stick pan and pour a ladleful of the batter. Spread it in a circular motion to make a thin crepe. Cook until golden brown on both sides.
• STEP 3.In another pan, heat oil and sauté onions, bell peppers, and cooked chicken. Season with salt, pepper, and any other desired spices.
• STEP 4.Place a pesarattu on a flat surface and spread a layer of the chicken and vegetable mixture on one half. Sprinkle grated cheese on top and fold the pesarattu in half.
• STEP 5.Heat a pan and place the folded pesarattu. Cook on both sides until the cheese is melted and the pesarattu is crispy.
• STEP 6.Remove from heat and cut the pesarattu chicken quesadilla into wedges. Serve hot with salsa, guacamole, or any desired dip.

Cooking Tips

• Make sure to spread the pesarattu batter thinly to ensure even cooking.
• You can add other vegetables like corn, mushrooms, or spinach to the filling for added flavor and nutrition.
• Serve the pesarattu chicken quesadilla immediately to enjoy it at its best.

Storage and Serving

• Pesarattu chicken quesadilla is best served hot and fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the quesadilla in a preheated oven or on a stovetop pan until heated through before serving.