Directions

This pub-like quesadilla inspiration uses Ricotta to give the dish a creamy and silky-smooth texture. To make the quesadilla, simply spread Ricotta on a tortilla and, on one side, add chana masala—a blend of garlic, onions, ginger, coriander, chili powder, cumin, turmeric, garam masala, sugar, and cooked chickpeas, all simmered in crushed tomatoes. Top with mango chutney, fold in half, and cook on each side until crisp and brown. Cut the quesadilla into wedges and serve with mango chutney.