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For quesadillas: 4 - tortilla (flour or corn, use burrito size)
1 cup - cheese (Mexican blend)
non-stick oil spray
for salsa: 5 -
1 medium sized -
1 - jalapeno pepper (seeded, if you prefer less spicy)
1 tbsp -
a big handful (about 1/2 cup) -
1 tsp - salt - to taste
How to Make Cheese quesadilla
For salsa: Add the onions, jalapeno and garlic to the food processor and run it until the onions are chopped finely. Then add cilantro, lemon juice, vinegar, sugar, salt and pulse.
Now add the diced tomatoes and pulse it to the required consistency (chunky or smooth).
Salsa is ready. Transfer it to a container and refrigerate it overnight or at least for a couple of hours for all the flavours to combine. Serve with chips or as a side for burritos or enchiladas.
For quesadillas: Prepare the salsa as per the recipe and refrigerate it until it is ready to be served.
Heat the pan and spray some oil. Now place a tortilla on the pan and heat it until light brown spots appear.
Now flip the tortilla and fill one half of it with 1/4th cup of cheese.
Fold the tortilla over (makes a semi-circle) and then press it down with a spatula.
You will notice that the cheese starts to melt. Flip the tortilla over and cook the other side too.
Now using a pizza cutter cut the quesadilla into 4 strips. Repeat the same with the rest of the tortillas.
Recipe courtesy: My Cooking Journey
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.