Making for Cheese Quesadillas:


  • For Cheese Quesadillas:
  • -Boneless chicken cubes 300g
  • -Paprika powder 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Leshan powder (Garlic powder) 1 tsp
  • -Zeera powder (Cumin powder) 1 tsp
  • -Onion powder ½ tsp
  • -Lemon juice 2 tbs
  • -Cooking oil 1-2 tbs
  • -Olper’s Cheddar cheese ½ Cup or as required
  • -Olper’s Mozzarella cheese ½ Cup or as required
  • -Tortilla 8 inches
  • -Hara dhania (Fresh coriander) chopped
  • Bearings Cheese Quesadillas:


  1. -In a bowl, add chicken, paprika powder, salt, red stew powder, garlic powder, cumin powder, onion powder, and lemon juice and blend well.
  2. -In a cast iron pan, add cooking oil, and chicken, mix well and cook on medium fire for 4-5 minutes, cover and cook on low fire until delicate then cook on high fire until it evaporates.
  3. -Allow it to cool.
  4. -In a chopper, add cooked chicken and hack coarsely.
  5. -In a bowl, add coarsely hacked chicken, cheddar cheese, and mozzarella cheese, mix well and put away.
  6. -On the tortilla, add and spread arranged chicken and cheddar filling on one side of the tortilla and flip the opposite side over it (makes 5-6).
  7. -Oil the frying pan with butter, place arranged tortilla and cook on low fire from the two sides until brilliant brown (2 minutes on each side).
  8. -Cut into pieces, garnish with new coriander and serve!


For Nashville Chicken

  • -Chicken fillets ½ kg
  • -Doodh (Milk) 1 & ½ Cups
  • Lemon juice 3-4 tbs
  • -Falak Chicken powder 1 & ½ tsp
  • -Lal mirch powder (Red chili powder) 1 tbs or to taste
  • -Falak Garlic powder 1 & ½ tsp
  • -Falak Pink salt 1 tsp or to taste
  • -Hot sauce 2 tbs
  • -Anda (Egg) 1
  • -Maida (All-purpose flour) 1 Cup or as required
  • -Cooking oil for frying

Prepare Nashville Sauce:

  • -Falak Nashville Hot Chicken 2 tbs
  • -c 1 & ½ tsp
  • -Brown sugar ½ tbs
  • -Falak Garlic powder 1 & ½ tsp

Assembling Nashville Chicken:

  • -Tortilla
  • -Mayonnaise
  • -Iceberg
  • -Pickled jalapenos sliced


  1. -Pound chicken filets with the assistance of a meat hammer then, at that point, cut them into 1-inch 3D shapes.
  2. -In a bowl, milk, and lemon juice and whisk well cover, and let it rest for 10 minutes. Buttermilk is prepared!
    -Add chicken powder, red stew powder, garlic powder, pink salt, hot sauce, and egg and whisk well.
  3. -Add chicken solid shapes and blend well, cover and marinate for 30 minutes.
  4. -Presently cover marinated chicken pieces with regular baking flour then dunk in held marinade and again cover with regular baking flour.
  5. -In a wok, heat cooking oil and sear chicken pieces until brilliant and fresh.
  6. Plan Nashville Sauce:
  7. -In a bowl, add Nashville hot chicken, paprika powder, brown sugar, and garlic powder and blend well.
  8. -Add ¼ Cup of hot cooking oil from the wok and blend well.
  9. -Cover all broiled chicken pieces with Nashville sauce.


  1. -On tortilla wrap, add mayonnaise, iceberg, hot chicken, mayonnaise, pickled jalapenos, and twist (makes: 7-8 twister wraps).