HOLY SMOKES! Where has this chimichurri chicken recipe been all my life?!
This isn’t just your average chicken quesadilla recipe everybody. It has taken up 20 level thanks to the chimichurri marinade ( found at Whole Foods) and that along with freshly grounded coriander seeds is THE best combo ever to exist!!
I had two chicken breasts in the fridge so this is what happened 1.5 later and can’t complain about it. My husband and I have quesadillas at least once a week so I wanted to come up with a new flavor and now I’ve already made this twice this week! Need I say more?!
You can add this on top a slice of bread or bagel also for an easy breakfast and it tastes just as good. For people living outside of the US, Chimichurri can be easily made at home with Green hot chilies, basil, mint, shallots(onion), garlic, lemon and some green onions.
Feel free to play around with any kind of veggies you like or have in the fridge. I say it is the best way to end the week and finish anything that is leftover. Bell peppers, mushrooms,tofu or paneer all work equally well.

Ingredients –

Chicken marinade –

• Chimichurri sauce – 1/4 cup
• Turmeric – 2 tsp
• Red chilli powder – 3 tsp
• Dill leaves (optional) (dried) – 1 tbsp
• Garam masala – 2 tbsp
• Salt – 1 tsp (chimichurri has salt too)
• Lemon juice – 1 tsp
• Ginger – 2 tsp
• Water – To cook/boil the chicken

Dry –

• Coriander powder – Freshly grounded – 4 tbsp
• Garlic – fresh- 2 cloves

Quesadilla –

• Tortillas – 4
• Avocado oil – 2 tbsp
• Cheddar and Mozzarella – 1 cup
• Green chillies/Jalapenos – 3-4
• Oregano – 4 tsp
• Nutritional yeast (optional) – 3 tbsp

Directions –

• Marinate chicken using all the mariande ingredients and keep in the fridge for at least an hour.
  I boil the chicken using a pressure cooker and boil it enough that is shreds without any difficulty and just a fork.
• Once boiled with just enough water, in the same cooker, i add in rest of the two ingredients, i.e. garlic and coriander powder. I do not add oil with chicken.
• I cook that on low flame for 4-5 minutes.
• Start prepping the tortillas.
• Heat a griddle or flat pan on low to medium flame and mix the cheese and green chillies and top it off with some oregano and nutritional yeast.
• Place the tortilla on the griddle/pan with 1-2 tsp of avocado oil. Once heated add in the chicken and cheese.
• When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.
• The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
• Repeat with all tortillas. Play around with ingredients. Add in veggies of any kind or any meat you like.
• Cut into wedges and serve it hot with spicy salsa!

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