This recipe is best with
Recipe Ingredient
- Chicken Curry Filling:
- 30g garlic
- 200g shallot
- 50g red chili
- 50g curry powder
- A handful of curry leaves
- 150g cooking oil
- Salt, to taste
- Gula melaka, to taste
- 200g Anchor UHT Extra Yield Cooking Cream
- 500g boneless chicken thigh, diced
- Sour Cream:
- 200g Anchor UHT Extra Yield Cooking Cream
- 40g lemon juice
- Salt, to taste
- To assemble Quesadilla:
- 2 pcs tortilla wraps
- 150g chicken curry filling
- 120g Anchor Extra Stretch Mozzarella Shredded
- 10g red capsicum, diced
- 10g green capsicum, diced
Instructions
- Blend garlic, shallot and red chili with some water until it become a fine paste. Strain off water and cook in a pot until dry.
- Add oil and sauté paste until fragrant. Add curry leaf and curry powder continue sauté until fragrant.
- Put in diced chicken and cook for 2 - 3 mins, season with salt and gula melaka and cook another 3 - 4 mins.
- Last add in Anchor extra yield cooking cream and bring to simmer. Season to taste and set a side until needed.
- Put everything in a mixing bowl and whisk until thicken. Or use a hand blender and blend until thickens. Keep chill until needed. (Use within 3 days)
- Spread half of the amount of cheese on a tortilla, top with chicken curry filling and capsicum, last top with another half of the cheese. Place second tortilla on top.
- Heat pan, add quesadilla and cook under low heat until golden brown on each side and cheese is melted.
- Cut to 4 pieces, serve with a side of salad, tomato salsa and sour cream. Enjoy!
To make Chicken Curry Filling:
To make Sour Cream:
To assemble Quesadilla :