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Rotis / Breads Snacks & Finger Foods

Quesadilla Recipe

Quesadilla is a popular Mexican dish using chicken, vegetables or even beans as stuffing, as per individual taste. I have adapted it to cater to the family’s taste by stuffing it with grated cottage cheese, vegetables and Indian seasoning. The tortillas have been made using a half and half mix of wheat flour and maize flour to keep them healthy.

Ingredients :

  • 250 gms wheat flour
  • 250 gms maize flour
  • Salt

Method :
Mix the wheat flour salt and the maize flour. Add a little water at a time to make a dough which is medium soft, so that it can be rolled easily. Pinch balls of this dough and roll out tortillas six inches in diameter. Gently roast them on a hot skillet on one side. Keep aside.

For the stuffing:

  • 200 gms Paneer / cottage cheese crumbled fine
  • Half of each of the following finely chopped
  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • 1 large onion finely chopped
  • 1 tsp mixed herbs
  • 1 tbsp ginger, garlic and green chilly paste
  • 100 gms peas boiled and coarsely crushed
  • Salt
  • 1/2 tsp pepper powder
  • 2 tbsps oil

Method :
Heat the oil and add the onions and green chilly and ginger garlic paste. Roast till translucent. Add the bell peppers and salt and sauté on high flame for a couple of minutes. Add the herb mix, paneer, crushed peas and pepper powder. Heat well. Keep aside.

For the Salsa:

  • 5 large tomatoes blanched, peeled and chopped roughly
  • 1 tbsp chilly powder
  • 7 garlic cloves
  • 2 tbsps tomato ketchup
  • 1 tbsp oil
  • Salt

Method :
Grind the chilly powder and garlic with a little water to a thick paste. Heat oil. Add the paste and toss for a couple of minutes. Add the chopped tomatoes and salt. Heat for a couple of minutes. Transfer to the blender and puree. Add the tomato ketchup and salt. Mix well and keep, aside.

To serve:
Place the tortilla on a hot skillet with the roasted side up. Apply the salsa and pile the prepared stuffing on it. Place another tortilla, roasted side downwards on the stuffing. Gently press down so that the ends of both the tortillas touch each. Roast using butter on both sides till crisp. Remove. Serve cut into triangles with either a salad or with raw onion rings.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

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