I saw a recipe like this on a food network show and this is my version.
| 1 Pkg | Mapleleaf Prime chicken breast fillets or 2 chicken breasts |
| 3/4 cup | Plain yogurt |
| 1 tsp | Garam masala |
| 1 tsp | Tandoori spice blend |
| 2 tbsp | Lemon juice |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
| 1 cup | Green pepper sliced (1 large pepper |
| 1 cup | Red pepper sliced (1 large pepper) |
| 1 cup | Red onion sliced |
| 1 tbsp | Canola oil |
| 1 tsp | Garam masala |
| 1 Pkg | Dempsters tortillas or naan bread |
| 1 cup | Mango chutney |
| 2 cups | Marble cheese - shredded |
In a resealable ziplock bag mix yogurt, 1 tsp garam masala, 1 tsp tandoori spice, lemon juice, salt and pepper. Marinade overnight. Remove chicken from marinade and grill until cooked and no longer pink inside. Cool slightly and slice.
Vegetable mixture can be made the day before. Add oil to hot skillet and add peppers, onion, 1 tsp garam masala, salt and pepper to taste. Sauté until tender crisp. Let cool and refrigerate over night.
Lay out 4 tortillas and layer pepper mixture, chicken and cheese. Top each with remaining tortillas. Carefully place each quesadilla on hot grill until heated through and cheese is melted, flipping once.
Cut each quesadilla into 4 and serve with mango chutney.
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