Quesadilla

loaded-veggie-quesadillas

Quesadilla is an easy one dish snack as well as a weeknight meal where you can use some leftovers to create a yummy dish. I grew up eating a “desi” (Indian) version of quesadillas probably this was the most interesting way my mom could get me into eating some veggies. On moving to San Francisco, from eating traditional Mexican fare to modern interpretation of Mexican cuisine, I am in love with Mexican cuisine, more specifically Quesadillas.

There is no particular recipe to making a perfect quesadilla. It all depends on what you like. If you are cheese lover then go for a cheese quesadilla or when you want to go the healthy route then load your quesadillas with veggies. Try this dish and enjoy the flavors of Mexican food.

RECIPE

INGREDIENTS: (Makes 4 pieces)

  • 1 capsicum, diced into cubes
  • 1 1/2 yellow bell pepper, diced into cubes
  • 1 1/2 red bell pepper, diced into cubes
  • 3 medium onions, diced into cubes
  • 1 cup boiled sweet corn kernels
  • 2 cup mushrooms, sliced (optional)
  • 1/2 cup black olives, pitted and sliced (optional)
  • 1 avocado, sliced (optional)
  • 1 cup roma tomatoes, chopped
  • 1 cup mozzarella cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 cup processed cheese, grated
  • 2 medium green chili, finely chopped
  • 8 flour/whole wheat/ corn flour tortillas
  • 1 1/2 cup sour cream
  • oil for frying
  • salt, to taste
  • fresh grounded black pepper, to taste
  • 1 1/2 tbsp red chilli flakes
  • 1 tbsp oregano
  • 1 tbsp tomato ketchup
  • spring onions, chopped for garnishing (optional)

quesadillas

METHOD:

  • In a sauce pan heat some oil. Once the oil is heated, add green chili and half of the red chili flakes. Sauté for 10 – 15 seconds.
  • Add onion and then sauté until its translucent.Add the bell peppers and capsicum and sauté.
  • Add boiled corn kernels, mushrooms and tomatoes and sauté for 15 – 20 seconds. Add salt, tomato ketchup, oregano, grounded black pepper and remaining chili flakes and mix well. Put off the gas and keep the mixture aside.
  • Heat a skillet/ non stick pan to medium high heat. Put a little oil in the pan and spread it around. Take one tortilla and place it in the pan for 30 – 40 seconds until its very light brown. (make sure you do it only on one side of the tortilla). Do the same for one more piece.
  • Take the cooked side of one tortilla and spread 1 1/2 tbsp of sour cream. Spread a generous amount of the vegetable mixture on top of the sour cream. Sprinkle a few olives and avocado slices.
  • Next spread some amount of mozzarella, cheddar and processed cheese on top of the veggies.
  • Lastly place another tortilla with the cooked side facing down on top of the cheese. Seal the tortillas with a bit of oil or water.
  • Cook it on medium flame until its crisp and brown. Once cooked cut into 4 triangles. Garnish it with spring onions.
  • Serve it hot with salsa or guacamole.

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