India x Mexico
Achari chicken poblano quesadilla
Mango pickle spices and smoky poblano: the quesadilla's tangiest plot twist yet.
40 minTime
41 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original620kcalsame
41 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Char the poblanos directly over a gas flame on high heat for 6 minutes, turning, then cover in a bowl for 10 minutes. Peel, seed and slice.
- 2Mix the chicken with hung curd, ginger garlic paste, amchur, chilli, turmeric and salt.
- 3Heat the mustard oil in a pan on high heat until it just smokes, then cool 30 seconds. Add the panch phoron and let it crackle 15 seconds.
- 4Add the onion for 3 minutes, then the chicken. Cook on high heat 7 minutes until no pink remains and it is dry. Stir in the poblano.
- 5Lay a tortilla in a dry pan on medium heat, scatter cheese over half, add a quarter of the filling and more cheese, and fold.
- 6Cook on medium heat for 2 to 3 minutes a side, pressing gently, until crisp. Repeat.
- 7Cut into wedges. Serve with sour cream, coriander and lime.
Serve it like this
Stack wedges two high on a board, points facing out. Add a bowl of sour cream with a pinch of chilli on top, lime halves and coriander.
