Sometimes the most exciting meals come from blending two different cuisines in one simple, satisfying dish. Moong dal quesadillas with chicken stuffing are just that, an inventive fusion of Indian and Mexican flavours. Using a moong dal batter to make soft and crisp crepes, these quesadillas replace traditional flour tortillas with something healthier, lighter, and more protein-dense. Stuffed with shredded chicken, cheese, and a handful of flavourful ingredients, they’re a treat that’s good for your taste buds and your body.
This dish is a great way to make use of leftover dal or chicken and also makes for a perfect lunchbox, evening snack, or dinner option. The moong dal crepe mimics the texture of a tortilla while offering more nutrition. It also happens to be gluten-free, making this a great alternative for those avoiding refined flour. The filling can be customised too—swap chicken with paneer or mushrooms for a vegetarian version, or add extra veggies for more crunch.
Whether you serve it with salsa, chutney, or yoghurt dip, these quesadillas are crispy on the outside, gooey on the inside, and bursting with fusion charm. Here’s how you can make them at home in five simple steps.
Step 1: Soak and blend moong dal for the tortilla base
Take one cup of yellow moong dal and soak it in water for at least four hours or overnight. Once soaked, drain the water and add the dal to a blender along with a green chilli, a small piece of ginger, a pinch of salt, and just enough water to blend it into a smooth batter. The batter should be slightly thicker than dosa consistency but thin enough to spread on a pan. Set it aside while you prepare the filling.
Step 2: Prepare the chicken stuffing
Take one cup of boiled and shredded chicken. In a pan, heat one tablespoon of oil and add finely chopped onions and garlic. Sauté until golden, then add chopped capsicum and cook for a minute. Add the shredded chicken along with salt, pepper, red chilli flakes, cumin powder, and a little bit of tomato ketchup or hot sauce for that Mexican touch. Stir in a handful of grated cheese and mix until everything comes together. Set the filling aside to cool.
Step 3: Cook moong dal crepes like tortillas
Heat a non-stick pan and grease it lightly. Pour a ladle of moong dal batter and gently spread it out in a circle, about the size of a tortilla. Cook on medium flame until bubbles form and the underside begins to brown. Flip carefully and cook the other side. The crepe should be firm enough to hold filling but soft enough to fold. Remove and repeat for remaining batter.
Step 4: Assemble and cook the quesadillas
Take one moong dal crepe and place a generous spoonful of chicken stuffing on one half. Sprinkle a bit more cheese on top and fold the crepe over to seal. Press lightly. Now place the folded quesadilla back on the pan and cook on both sides until golden and crisp, allowing the cheese to melt inside. Repeat with the rest of the crepes. If desired, you can also toast them in a sandwich maker or grill pan for added texture.
Step 5: Slice and serve with your favourite dip
Once crisp and golden, transfer the quesadillas to a plate and let them cool for a minute. Slice each into wedges and serve hot. These go perfectly with tomato salsa, green chutney, yoghurt dip, or even plain ketchup. They can be packed in foil for lunchboxes or served fresh for an evening get-together. You can also experiment with extra toppings like sour cream or guacamole if serving party-style.
Moong dal quesadillas with chicken stuffing are proof that healthy eating can be fun, creative, and full of flavour. They take something as simple as lentils and transform it into a delicious, crispy, stuffed snack that’s both nourishing and exciting. Whether you’re looking to upgrade your weeknight dinner or serve something different to guests, this dish brings the best of both worlds to the table.