EASY Curry Chicken QUESADILLA Recipe

Curry Chicken Quesadillas don't get any more delicious and simple to make. The chicken is so tender cooked in an instant pot pressure cooker but can also be made in a slow cooker or even a stockpot. We are quickly sauteing zucchini and carrots for that caramelized flavor that takes this quesadilla over the top.
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This is the ultimate chicken quesadilla as the flavors are amazing. You've got the curry flavor in the chicken mixed with the caramelized flavor of the zucchini and carrots smothered in cheddar cheese. This is encased in a tortilla cooked to a buttery golden brown. It doesn't get any better than this.

Curry Chicken Quesadillas Recipe
Ingredients:
2 Flour Tortillas or gluten free tortillas
5 chicken thighs, boneless, skinless
1 cup chicken broth
tsp. Ground Turmeric
tsp. Ground cumin
tsp. Ground coriander
tsp. Garlic powder
1 tsp. Dried parsley
1 tsp. Dried basil
tsp. Salt
A few cracks of pepper
1 tbsp. Olive oil
2 zucchinis, organic, cut into size pieces
2 carrots, organic, peeled and grated
1 lb of cheddar cheese, grated

Directions:
Place the chicken thighs along with the chicken broth, turmeric, cumin, coriander, garlic powder, dried basil, dried parsley, salt and pepper into the instant pot pressure cooker. Cook on the pressure cook setting for 35 minutes.

When the chicken is done, release the pressure manually. I like to use a knife or wooden spoon to do this.

While the chicken is cooking, place the olive oil in a frying pan over medium high heat and add the zucchini and carrot. Season with a bit of salt. Cover the pan for 4 or 5 minutes. What you want is for that pan to get hot so the zucchini and carrot will caramelize and even get a bit browned to bring out some great flavor. Remove the lid and stir. This should take 10 minutes or so total cooking time. Set aside and keep warm.

When the chicken is done, shred with two forks. Now its time to assemble the quesadillas.

Take a flour tortilla and place a small amount of cheese on top to just cover the tortilla. Then using tongs or a slotted spoon, add a layer of chicken. Be sure to drain as much liquid as you can from the chicken because you dont want to make your quesadilla soggy.

Next add a layer of the zucchini and carrot and finish with another layer of cheese. The cheese will help hold everything together as it melts. This makes flipping the quesadilla much easier.

You can cook this in a frying pan over medium low heat. Add a pat of butter to the pan and spread it around. Then lay the quesadilla in the butter. I like to add just a bit more butter on top of the quesadilla. Cover with a lid or a piece of foil. Cook until the bottom tortilla turns a golden brown and then flip it over onto the other side. The quesadilla is done when the second side is golden brown and the cheese is melted. Cut into wedges and garnish with dollops of sour cream and slices of avocado if you wish. Enjoy!

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Rockin Robin
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