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. 

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.

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.

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.

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.