INGREDIENTS:

Onion Chutney Spread:
1 1/2 Tbs oil, divided
1 large red onion, cut into slivers
4 dried red chiles, stems removed and seeds
  optionally removed
1/2 tsp salt
1 tsp cumin seeds
1/2 tsp mustard seeds
Chopped Tomato Salsa:
1/2 serrano chile, chopped, seeds removed
2 Roma tomatoes, finely chopped
1 clove garlic, minced
1 slice red onion, finely chopped
1 Tbs lime juice
1 Tbs fresh cilantro, chopped
1/4 tsp salt
1/8 tsp ground black pepper
Quesadillas:
4 chapatis
1 cup mild cheddar cheese, grated
1 Roma tomato, thinly sliced
1 thin slice red onion, separated into rings
plain yogurt

Des-Mex Quesadillas [Indian Fusion Recipe]

This recipe is based on street food sold in India but with a Mexican flare. I use chapatis, the delicious thin wheat bread popular in south India, and fill it with grated cheese, sliced tomatoes and sliced onions, then season the inside with a lovely Onion Chutney Spread that is based on a family recipe from Kerala. The sandwich is toasted on a griddle until the cheese melts and the bread turns golden brown. Finally the quesadillas are garnished with Chopped Tomato Salsa and a bit of yogurt.

Quesadillas:

1. Spread 2 to 3 tablespoons of the Onion Chutney Spread on one chapati. Sprinkle the second chapatti with half of the cheese, then top it with a few tomato slices and a few onion rings. Flip the first chapatti over onto the second one. Repeat with the remaining chapatis.

2. Put the onions and chilies in a blender with 1/2 tablespoon oil and 1/4 cup of water. Grind until it becomes a smooth paste. ‚Äč

STEPs:

Onion Chutney Spread:
1. Heat 1 tablespoon of oil in a pot over medium-low. Add all of the remaining ingredients and fry until they thoroughly caramelized and brown, about 30 to 35 minutes. Remove form the heat and let cool.

3. Remove from the griddle and cut into quarters. Place them on individual plates and top with some of the Chopped Tomato Salsa and a dollop of plain yogurt.

2. On a hot griddle, heat the quesadillas on one side for about 3 minutes then flip them over and cook the other side. Continue cooking until the cheese melts and the outside is toasty. 

Chopped Tomato Salsa:

1. Combine all of the ingredients the chutney and mix well. Set aside.

3. Transfer the ground onions back to the pot over low heat. Simmer, stirring frequently, until it becomes a thick paste, about 5 minutes. Adding one teaspoon of coconut oil after the last step enhances the taste. Set aside to cool.