Chicken Quesadilla

Ingredients:

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt

For serving as toppings:

Sour cream
Guacamole
Salsa

Directions:

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.

2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.

3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.

4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.

5. Sprinkle the cilantro and a dash of salt over the other ingredients.

6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.

8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

Savory Patra For A Special Evening Snack

:
2 cups chickpea flour1/2 finely chopped onions1 tbsp chopped green chillies4 tbsp chopped coriander/cilantro1/4 tsp garam masala1 tbsp chopped garlic2-3 tsp lemon juide1 tsp chilli powdersalt to tasteProcedure
Clean the leaves and mix all the ingredient and make a smooth thick paste and keep aside.
  Reverse and flatten the taro leaves and remove the center vein lightly.

Take a lump of paste and spread evenly over the leaf, put another leaf on the top and continue the same with three leaves. 
Then roll the leaf from the pointed side until the other end and finally close the two ends and steam for 10 minutes.         
Once cooled cut them into one cm thick rolls and shallow fry with tsp oil until light golden brown and crispy.

Serve hot