Mix all the flours in a deep plate, add salt & ajwain, Knead the flours using sufficient warm water to a soft dough
Roll out into moderate size rotis using some wheat flour
Roast well on a hot griddle, cook well on both sides using a little oil
Keep aside wrapped in a napkin till used
Heat oil in a deep pan, saute the onion and garlic for a minute
Add the minced chicken sausages and cook till done and moisture dries
Mix in the capsicum, bell-pepper, & crushed corn
Add the tomato puree and all the spices, saute, mix in the siracha sauce and a little salt
Adjust seasonings and keep aside
Grind the green chili, coriander leaves, garlic to a fine paste
Transfer into a bowl, add the pulped avocado, crushed peanuts, roasted sesame seeds, salt, lemon juice, olive oil and a little sugar
Blend well with a whisk or spatula
Adjust seasonings and keep aside
This can be stored in a glass jar under refrigeration for about a week
Spread a little of the avocado spread on the prepared roti, next sprinkle a little cheese on one half of the roti
Place a little of the chicken filling on one half of the roti, on top of the cheese
Sprinkle some cheese on the filling, now fold the other half of the roti over the assembled filling and cheese
Heat a non-stick griddle, apply a little oil or butter, place the prepared Quesadilla on the griddle, press down with a flat spatula
Cook on both sides till cheese melts and it is slightly crisp
Serve hot with salsa and/or soup