Heat 2 tbsp oil in a pan, when smoking hot add the chicken strips. Cook on high heat taking care not to burn till the chicken pieces are half done. (Cooking on high heat ensures that very less water is released and the smokiness adds more flavour).

Add all the spice powders and season with salt; mix well to combine and cook on medium heat till done. Since the chicken releases water while cooking, increase the heat towards the end so the final consistency must be a thick sauce just coating the chicken strips. Remove and keep aside.

Return the same pan to heat and add the remaining oil. When hot, add the onions and assorted capsicums. Sauté on high heat for 3-4 minutes till softened yet retains the crunch. Return the chicken back to pan and mix well. Keep aside.

Cook the chappathis as per packet instructions and keep aside.

To make the spicy cheese spread, mix 3-4 tbsp cream cheese with any hot sauce of your choice. You can also use chilli or garlic chutney instead of hot sauce.

To make the quesadilla, spread a little spicy cheese spread on the chappathi. Place some shredded cheese on top towards one side of the chappathi and then place some chicken mix on top. Add more shredded cheese and some chopped coriander leaves on top and fold the chappathi in half.

Place a tawa/flat pan on heat. When medium hot, place the folded chappathi and cook on both sides till lightly crisp and the cheese has melted through. You can make 2-3 quesadillas at the same time depending on the size of the pan.

Remove, cut in half and serve hot topped with pico de gallo or salsa.