A Quesadilla is a flour tortilla filled with kidney beans, cheese and other ingredients and folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from the Spanish word queso (cheese). Vegetable Mexican Quesadilla is filled with vegetables, beans and cheese.

Ingredients

Method

1. Chop all the vegetables finely.



2. Heat a frying pan with a tsp of oil. Place a tortilla in the pan and reduce the heat. Spread a thin layer of refried beans on half the tortilla.



3. Spread half the vegetables evenly on the refried beans and top it with half the cheese.



4. Fold the other half of tortilla to cover the filling completely.



5. Turn up the heat and cook the Quesadilla till it’s golden brown on the bottom.



6. Flip it over and cook the other side till it’s golden brown. You want both the sides to be crisp and golden brown. Vegetable Mexican Quesadilla is ready.
7. Cut it in half and serve it hot with Salsa, Guacamole and Sour Cream on the side.

Notes

1. Use any cooking cheese if you don’t have Mexican Cheese Blend.
2. Feel free to add or remove any vegetables.
3. Make sure that the Quesadilla is crisp otherwise it won’t taste as great.
4. Quesadillas don’t store well. You need to eat them hot as they are coming off the pan.
5. Tortilla is nothing but half cooked roti.
6. You can make sour cream by setting whipping cream using buttermilk or yogurt.

Summary

Recipe Name

Vegetable Mexican Quesadilla

Author Name

Ruchi Garg

Published On

2012-04-02

Total Time

30M

Average Rating

5 Based on 1 Review(s)