What Makes This Recipe So Good
Years and years ago, I noticed an overlap between ingredients in Mexican and Indian dishes, and a light bulb went off. I dabbled a little, borrowing aspects from each one and incorporating them into the other. Then about 15 years ago I saw a food truck in Paris, of all places, with a whole slate of Mexican-Indian fusion dishes. When I tell you I was hooked! This meant-to-be, made-for-each-other food marriage was catapulted to the top of my favorite things list. My Pakistani husband even had chicken tikka masala burritos shipped in from Curry Up Now for my birthday one year (though, I really think they were for him and my birthday was a convenient excuse LOL). Lately there’s been a public surge in Indian-Mexican fusion and I, for one, am here for it!Chicken tikka masala quesadillas are a great way to use leftover CTM in a way that’s a little different but still delicious. They’re also a really good way to introduce your picky eaters to a new dish. Maybe little ones (or less-adventurous adults) are a little hesitant when they see CTM as-is with a bed of rice. Wrap it up in a tortilla with melty shredded cheese, though? I guarantee your kids will at least give it a try.
Chef’s Tips
Be careful not to let your skillet get too hot. If it’s too hot, you run the risk of charring the tortillas which affects the flavor of the dish. It can also prevent the cheese from melting completely before you need to take the quesadilla out of the pan.These are 2-tortilla quesadillas (stacked kind of like a Mexican pizza) rather than the 1-tortilla, half-moon quesadillas you might be used to. You can make them that way if you’d prefer, though! The principle is the same with both versions. We included notes on the recipe card below to guide you through the process.You can totally enjoy chicken tikka masala quesadillas on their own, but I implore you. Serve your favorite chutneys and more masala sauce on the side, and dip liberally.
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