Quesadilla is a Mexican dish consisting of soft flour tortilla (flat-bread) stuffed with cheese and a filling of vegetable or meat. These are then folded in half and roasted until the cheese melts and are crisp. Quesadilla can be served in small portions as appetizers or even as an entree. The best part about this dish is you can do endless number of permutations n combinations for the filling giving you a new Quesadilla every time. For this post I’ll be sharing the recipe for Vegetable Quesadilla. You can serve these with Guacamole, sour cream, tomato salsa or any dipping sauce of your choice.
There are two ways you can make the quesadilla – one is folding it in half which am sharing in this post and other is placing another tortilla on top of the filled tortilla. Both ways are correct but my preference is to fold in half as I just feel it helps hold the filling in better and also makes it easy to handle while roasting. This recipe is also a kid friendly recipe. Kids love cheese so its a great way to sneak in some veggies with cheese. I am an ardent cheese fan so whenever I have a left over vegetable (sabji) in my refrigerator I make a quesadilla or sandwich with it instead of eating plain roti Sabji. Try it …taste totally yumm!!
Now to the recipe…
Ingredients: (Makes 4-5 Quesadillas)
For the Vegetable Filling:
1 medium sized clove of garlic
4-5 small spring onions finely chopped
1/2 red bell pepper finely diced
1/4 green bell pepper finely diced
1 small zucchini finely chopped
1/2 yellow squash finely chopped
1/2 tsp red chilli powder (or to taste)
1/2 tsp cumin seeds powder
1/2 tsp dry oregano
1 and 1/2 tbsp lime juice (or to taste)
salt and pepper to taste
1 tbsp oil
For assembling the Quesadilla:
4-5 Flour tortillas
1 and half cup shredded mild cheddar cheese (or any of your choice)
couple of tbsp of mayonnaise and tomato ketchup
some butter or olive oil for roasting
To make the vegetable filling for Quesadilla:
In a pan heat 1 tbsp oil and add the garlic. Once the garlic starts to sizzle add the spring onions and saute till the onions turn slightly translucent. Now add all the veggies i.e. red and green bell pepper, zucchini, yellow squash and cook for about 5 mins or until the veggies are half way cooked. Now add the seasonings like red chilli powder, cumin seeds powder, dry oregano, salt, pepper and mix well. Cook this mixture till the veggies are almost done. Don’t overcook the veggies as we still want to maintain the texture and crunchiness. Now add the lime juice and spring onions green. Mix well.
That’s it Vegetable Quesadilla filling is ready. Keep aside.
To Assemble the Quesadilla:
Heat a flat griddle and slightly roast the inside of the tortilla just to give it a slight brown color. Remove it on a plate. Now add a tsp of mayonnaise and ketchup each on the roasted part of tortilla and spread evenly. Now spread some shredded cheese on half of the tortilla followed by the Vegetable filling and Cheese again (as shown in picture above). Now fold the quesadilla into half to make a semi circle (half moon shape). Now add a tsp of butter or oil on the griddle and roast this quesadilla on medium low heat till it gets a nice golden brown color. Now flip and roast the other side too. Repeat the entire procedure to make the remaining quesadillas.
- I have used veggies which were available to me but you can definitely add any veggies of your choice like mushrooms spinach etc.
- I like mild cheddar with this quesadilla but you can use mozzarella or Monterrey jack or any of your choice.
- Now a days there is a variety of tortilla options available like whole wheat, flavored like spinach tomato etc. Use the one you like.
That’s it, our crispy and cheesy Vegetable Quesadilla is ready. Serve it with side of Guacamole or sour cream or salsa. Enjoy!!