August 10, 2023

Recipe for “KAISA DIYA” (Quesadilla)

Name: Recipe for “KAISA DIYA” (Quesadilla)
Yield: 16 quarters
Ingredients: 8 Corn Tortilla Wraps (store bought); 250 gms Mushroom – Washed and cut into small pieces; 6 cloves of Garlic – chopped fine; 1 Onion – chopped fine; 4 strips of bacon – chopped fine; 250 gms of Boneless Chicken(boiled with salt and cut into tiny pieces); 250 gms Cheddar cheese block; 1 Tspn Dried Parsley; 1/4 Tspn Salt; ½ Tspn Crushed Pepper; 1 Tbspn Butter; 1 Tbspn Oil

Print Pin

Recipe for “KAISA DIYA” (Quesadilla)

After months of waiting, My sweet friend Linda and I finally decided to go out for Coffee.

We did a recipe shoot for The Family Kitchen Season 2 on COLORS TV here in the UAE and after we finished, we decided to celebrate that joy.

We ordered some delicious Quesadillas with Chicken, Mushroom, Bacon and Cheese and we both absolutely LOVED it!! The oozing Cheese….ooooohhhh Yummm!

So, I tried my hand and replicating it at home with some leftover Khaboos instead of Tortilla wraps(since I had leftover khaboos at home). Bitter Better was super impressed! And I'm like Oho Oh Balle Balle hoi hoi(I didn’t know any Mexican dance steps so Bhangra to the rescue …always! 😊)

I made these beauties for Mum n Dad too when they were here with us on visit and they absolutely loved it. Mum found it a tongue twister to say Quesadilla, so I told her to say "KAISA DIYA" like how you would ask the Vegetable or Fisher Monger .. hahaha

(‘Kaisa Diya’ is an Indian Hindi slang often used for “How much would you give this for?" asked to street vendors)

Course Breakfast

Cuisine Continental, Mexican

Keyword Bacon, Cheese, Chicken Mushroom Bacon Quesadilla, Kaisa Diya, Quesadilla

Servings 16 quarters

Ingredients

8 Corn Tortilla Wraps (store bought)
250 gms Mushroom – Washed and cut into small pieces
6 cloves of Garlic – chopped fine
1 Onion – chopped fine
4 strips of bacon – chopped fine
250 gms of Boneless Chicken(boiled with salt and cut into tiny pieces)
250 gms Cheddar cheese block
1 Tspn Dried Parsley
1/4 Tspn Salt
½ Tspn Crushed Pepper
1 Tbspn Butter
1 Tbspn Oil

Instructions

For the Stuffing

Heat a Pan and Add the Butter and Oil and then add the Garlic, Onions and Bacon
Note: Whenever we use Butter, we heat the Pan first and then add the Butter or else the Butter burns and turns brown
Also, when using butter, there has to be Oil to control the smoke point of butter which is very high. So if you use only butter, most of the time you will notice when it gets heated, it turns brown very quickly. So always remember to use a little oil when using butter for any dish, it won’tturn brown
Now add the Mushrooms, Chicken, Salt, crushed Pepper and dried Parsley and give it a mix and let it cook until the mushroom begin to turn dark brown
Note: We add less salt as there is salt in the butter, Bacon, Chicken and later the Cheese too
Turn the heat high and let any moisture/juices in the pan dry out and then turn off the heat and let this mixture come down to room temperature

For the Quesadillas

Place 4 tortilla wraps on a flat surface and with the help of a grater, grate cheese on the wraps
Note: You can use Khaboos or even leftover Roti or Chapatis
Add 2 spoons of the Stuffing and gently spread it all over the Wraps
Grate some more cheese over the stuffing and place a Tortilla wrap and press it down
Note: The Cheese acts as glue to keep the Tortilla wrap sealed on both ends
Heat a Pan on low heat and drizzle some Olive Oil in it
Transfer one Quesadilla into the Pan and with the help of a flat spatula, press down the Quesadilla until the cheese melts
Flip the Quesadilla to the other side and do the same thing till the cheese melts on the other side too
Transfer the Quesadilla on a chopping board and cut each Quesadilla into 4 quarters and enjoy this Cheesy goodness as a snack or it can serve as a Full Power Breakfast too! This is best enjoyed straight out of the Pan, Hot and Crispy!