Video and Recipe by Cooking with Yousef (on social media)
Persian Fusion Quesadillas blend the vibrant flavors of Persian cuisine with the beloved Mexican dish, creating a unique culinary delight.
Ingredients:
– For the Persian Chicken:
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon turmeric
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 cloves garlic, minced
– Juice of 1 lemon
– 1/2 cup fresh herbs (mix of parsley, cilantro, and dill), finely chopped
– For the Quesadillas:
– 4 large flour tortillas
– 1 cup shredded mozzarella cheese or a mix with feta for a tangier flavor
– 1/2 red onion, thinly sliced
– 1 bell pepper, thinly sliced (any color)
– 1/2 cup pomegranate seeds
– 1/2 cup walnuts, toasted and chopped (optional, for added texture)
– 1 teaspoon sumac
– Fresh mint leaves for garnish
– For the Yogurt Sauce:
– 1 cup Greek yogurt
– 1 clove garlic, minced
– 1 tablespoon fresh dill, chopped
– Salt to taste
– Lemon juice to taste
Instructions:
1. Marinate the Chicken:
– In a bowl, combine olive oil, turmeric, cumin, paprika, cinnamon, salt, pepper, minced garlic, lemon juice, and chopped herbs.
– Cut the chicken into small, bite-sized pieces and add them to the marinade. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. Cook the Chicken:
– Heat a skillet over medium heat. Add the marinated chicken pieces, cooking until they are golden and fully cooked, about 5-7 minutes. Set aside.
3. Prepare the Yogurt Sauce:
– Mix Greek yogurt with minced garlic, dill, a pinch of salt, and a squeeze of lemon juice. Adjust to taste. This will be your dip for the quesadillas.
4. Assemble the Quesadillas:
– On one side of each tortilla, layer some cheese, followed by the cooked chicken, red onion, bell pepper, pomegranate seeds, walnuts if using, and a sprinkle of sumac.
– Top with more cheese to help seal the quesadilla. Fold the tortilla in half over the filling.
5. Cook the Quesadillas:
– Heat a non-stick skillet or griddle over medium heat. Place the quesadillas in the skillet, cooking each side until the tortillas are crispy and golden and the cheese has melted, about 2-3 minutes per side. You might need to do this in batches.
6. Serve:
– Cut each quesadilla into wedges. Garnish with fresh mint leaves. Serve hot with the yogurt sauce on the side for dipping.
Tips:
– For an extra touch of Persian flavor, you can add a bit of saffron water to the chicken marinade by mixing a pinch of saffron with hot water.
– If you prefer, you can serve these with a side of Persian cucumber and tomato salad for a complete meal.
Enjoy your fusion of Persian and Mexican cuisine with these unique and flavorful quesadillas!
