PREPARATION

(For Sour Cream)

1. In a bowl, add 200 grams fresh cream, 1 tablespoon lemon juice and mix it well.

2. Rest for 24 hours.

(For Salsa)

1. In a mixing bowl, add all the ingredients and mix it well.

2. Keep aside.

(For Chicken Stuffing)

1. In a pressure cooker, add 800 grams chicken breast, 400 milliliters water, 1 teaspoon salt and cover it with lid.

2. Cook until you hear 2 -3 whistles.

3. Open the lid and remove it from heat.

4. Spread the chicken properly.

5. Transfer this into a mixing bowl, add 200 grams cream cheese, 60 grams thai chili sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder and mix it well.

(For Chicken Quesadilla)

1. Take a tortilla and spread the prepared chicken mixture on it.

2. Add some chopped jalapeños on it.

3. Then, add some cheddar cheese on top of it.

4. Now, place a another tortilla on top it and press it gently.

5. Place it on a hot tawa and cook on moderate heat for 2 -3 minutes and flip it gently.

6. Cook for another 2 - 3 minutes on medium heat or until it turns golden brown in color from both sides.

7. Remove it from heat.

8. Place it on a board and cut it into pieces.

9. Serve hot with prepared salsa and sour cream.