Looking for a quick, flavorful, and satisfying dish that takes less than 15 minutes to make? This Lachcha Paratha Chicken Quesadilla is bursting with savory goodness—from shredded roasted chicken to the creamy combination of hummus and mozzarella cheese, all hidden between two layers of crispy Lachcha paratha. With a tangy kick from Kalamata olives and pickles, it’s a fusion of classic and bold flavors that’s sure to impress!

Ingredients:

• Shredded Roasted Chicken (as much as needed for filling)
• 1 Spring Onion (or scallion), chopped (use both the white and green parts)
• 1/4 to 1/2 Tomato, diced (Roma tomatoes work best for their juiciness)
• Shredded Mozzarella Cheese (or Swiss cheese as a substitute)
• 2-3 tablespoons Garlic Paste
• 1-2 tablespoons Hummus
• 2 Frozen Lachcha Parathas
• 1 tablespoon Muffuletta Spread (or substitute with chopped chilies or chili sauce with vegetables of choice)
• 5-6 Kalamata Olives, sliced
• Pickles and Whole Olives (for serving)

Instructions:

1. Prepare the Vegetables:
   • Dice the Roma tomato and chop the spring onion (use both the white and green parts).
2. Cook the First Lachcha Paratha:
   • Heat a pan over medium heat and cook one Lachcha paratha until golden and crispy. Once cooked, transfer to a plate.
3. Spread the Flavors:
   • Spread the garlic paste evenly over the cooked paratha.
   • Add a layer of hummus and then a thin layer of Muffuletta spread (or your chili sauce/veggie alternative).
4. Assemble the Quesadilla Filling:
   • Top the paratha with shredded roasted chicken, diced tomato, sliced Kalamata olives, and a generous sprinkle of shredded mozzarella cheese.
5. Cook the Second Lachcha Paratha:
   • While the first paratha is being prepared, cook the second Lachcha paratha on medium heat until golden.
6. Assemble the Quesadilla:
   • Once the second paratha is cooked, spread garlic paste and hummus on it.
   • Carefully place this paratha on top of the prepared filling, pressing down slightly to create a “sandwich” effect.
7. Toast and Slice:
   • Cook the assembled quesadilla in the pan for an additional 1-2 minutes, pressing lightly to ensure it crisps up evenly.
   • Once golden and crispy on both sides, remove from the pan and cut into 6 to 8 wedges.
8. Serve:
   • Serve the quesadilla hot with pickles and whole olives on the side for a refreshing contrast.

Preparation Time: 8-10 minutes

Skill Level: Basic