Vegetable Quesadillas are inspired by Mexican quesadillas. This recipe will give an Indian touch to popular Mexican quesadillas.
Recipe
Serving: 4
Cooking Time: 25-30 Mins
Complexity: Simple
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Chopped Onion | 1/2 Cup |
| Chopped Garlic | 2 Tablespoon |
| Corn (boiled or frozen) | 1/4 Cup |
| Chopped Tomatoes | 1/4 Cup |
| Mixed Colors Chopped Bell peppers | 1/2 Cup |
| Finely Chopped Mushrooms | 1/4 Cup |
| Chopped Carrots | 1/4 cup |
| Baby Spinach | 1 Cup |
| Spicy Salsa | 2 Tablespoons |
| Cooked Black or Red Kidney Beans | 1 Cup |
| Butter | 1/4 Cup |
| Salt | 1/2 Teaspoon (as per taste) |
| Oil | 1/4 Cup |
| Grated Cheese | 1 Cup |
| Chili Flakes | 1/2 Teaspoon |
| Sour Cream | 1/4 Cup |
| Tortilla | 8 Pieces |
Cooking
- Step 1
Put the butter into a heated pan, when it melts ( don’t let it burn), add onions, sauté a little bit, add bell peppers sauté for another few minutes. Once bell pepper and onions become soft then add garlic, sauté for another minute.
- Step 2
Add mushrooms and corns. Press cooked beans with your hand's little bit. Now add these pressed beans with the mixture and sauté again for 2 minutes.
- Step 3
Add all the spices and salsa. Mix well everything all together. Just keep stirring in between. Make sure the all juice of veggies and beans dry out. Now slow down the heat.
- Step 4
Heat another flat pan, put some butter, put 1 tortilla. Spread a mixture of step 3 evenly on top of the tortilla. Now spread few spinach leaves and grated cheese. Once the tortilla gets hot properly, put another tortilla top mixture to make it like a sandwich. Apply some butter on the upper tortilla and cover with a plate and flip with help of placing the plate. Cook from both sides until golden brown and crispy.
ServingServe with hot spicy salsa and sour cream.
