Quesadilla is a very popular Mexican dish. It is cheesy, crispy and tastes amazing right from the griddle. Long time back when I first tasted it in a restaurant, I really loved them. But I never order it nowadays as they overload with cheese and oil. So I decided to try it myself. This way I can control the cheese and can play around with the veggies.
I decided to use poblano and onions, as we love them. The quesadillas turned out amazing and I was really happy the way they turned out. Do try them and I am sure you will love them as much as we did!
Ingredients:
I decided to use poblano and onions, as we love them. The quesadillas turned out amazing and I was really happy the way they turned out. Do try them and I am sure you will love them as much as we did!
Ingredients:
- Flour tortillas, large sized - 4
- Poblano pepper- 1
- Onion, medium sized- 1/2
- Monterey Jack Cheese, grated* - 1 1/2 - 2 cups
- Salt - To taste
- Oil - 2-3 tsp
Note: *Use any cheese of your choice.
About Filling - You can use any veggies of your choice like mushroom, green (or other colored) bell pepper, corn, black beans etc .
You can as well add some spices to the veggie mixture like cumin powder or taco seasoning.
Procedure:
Chop the onion and poblano pepper.
Heat 1 tsp of oil in a pan and add the chopped veggies. Fry until they turn slight brown. Sprinkle little salt when done.
When you are ready to make the quesadillas, preheat a skillet over medium high heat and brush one side of the tortilla with some oil and place it oiled side down onto a plate ( Tortillas were freshly made by me).
Sprinkle some cheese on one half of the tortilla.
Then top that with some of the roasted veggie mixture.
Sprinkle a bit more cheese.
Fold it in half and place it on the plate.
Continue with the rest of the tortillas. Once done fry them on a preheated skillet until they turn crispy and golden brown on both sides.
Once done, transfer it on a plate. Cut each of the tortilla into 2-3 pieces using a knife or pizza cutter. Roasted Vegetable Quesadilla is ready!!
Serve it immediately along with Guacamole or Pico de gallo. Above measurement serves 3-4 people.
You can as well add some spices to the veggie mixture like cumin powder or taco seasoning.
Procedure:
Chop the onion and poblano pepper.
Heat 1 tsp of oil in a pan and add the chopped veggies. Fry until they turn slight brown. Sprinkle little salt when done.
When you are ready to make the quesadillas, preheat a skillet over medium high heat and brush one side of the tortilla with some oil and place it oiled side down onto a plate ( Tortillas were freshly made by me).
Sprinkle some cheese on one half of the tortilla.
Then top that with some of the roasted veggie mixture.
Sprinkle a bit more cheese.
Fold it in half and place it on the plate.
Continue with the rest of the tortillas. Once done fry them on a preheated skillet until they turn crispy and golden brown on both sides.
Once done, transfer it on a plate. Cut each of the tortilla into 2-3 pieces using a knife or pizza cutter. Roasted Vegetable Quesadilla is ready!!
Serve it immediately along with Guacamole or Pico de gallo. Above measurement serves 3-4 people.
Amazing blog! so many delicious plant-based recipes here...
ReplyDeleteI came here while searching for recipe of badam powder...
Blog : global vegan fare
Thanks so much Kumudha. Glad you liked it. Do try them :-)
ReplyDeleteHi Lakshmi. My mom made this the other day for dinner. She added chopped mushrooms, chopped green chillies, crumbled paneer and pinch of garam masala. Since Monterey Jack Cheese is not available where we stay, we substituted with a slice of cheddar cheese. Thanks for another yummy recipe!
ReplyDeleteHi Prathima, thanks for the feedback. Glad you all enjoyed it. Do try other recipes :)
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