Crispy chicken tikka quesadillas

July 13, 2014 (Last Updated: January 11, 2019)

TO DRINK: The elegant, lightly oaked Cape Point Semillon 2007. It won’t fade when paired with strong flavours.

Crispy chicken tikka quesadillas

Serves: 6
Cooking Time: 30 mins


  • 6 ready-made flour tortillas
  • 100g Cheddar, grated
  • 300g roast chicken, thickly sliced
  • 1 small red onion, finely sliced
  • 2 red chillies, seeded and sliced
  • fresh coriander, chopped
  • 60ml (¼ cup) crème fraîche
  • 30ml (2 tbsp) olive oil
  • 1 x 435g tin refried beans
  • 1 red chilli, seeded and finely chopped
  • juice and zest of 1 small lime
  • 1 spring onion, chopped
  • fresh coriander root and leaves, chopped



Place 3 tortillas on a board and divide the cheese between them. Distribute the chicken, onion, chillies and coriander equally over the cheese.


Spread the crème fraîche on one side of the 3 remaining tortillas and sandwich these, cream-side-down, on top of the chicken tortillas.


Heat the oil in a frying pan and carefully place a quesadilla in the hot oil. Fry over a medium heat until crisp and golden (the cheese filling should start to melt), about 4 minutes. Carefully turn over and cook the other side until crisp and golden, about a further 2 minutes. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.


To make the spicy beans, combine all the ingredients in a bowl and mix well.


Cut the quesadillas into quarters and serve hot with the spicy beans.

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