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2 - flour tortillas
1/2 cup - guacamole/avocado sauce
1 cup - capsicum/bell pepper
1/2 cup - chopped
1.5 cup - assorted vegetables (red kidney beans, diced baby corn, beans, sweet corn, chopped
or any of your choice)
2 - green chillies, chopped
1 tsp - black pepper powder
1 tsp -
1 tsp - chilli sauce (or any salsa sauce)
salt to taste
1 tbsp - oil
2 tsp - melted
1 cup - grated cheese (cheddar or mozzarella cheese)
How to Make Vegetable Quesadilla
Boil the assorted vegetables, drain them and keep aside.
Heat oil in a deep bottomed pan, add the spring onions and saute.
Add the vegetables, green chillies and saute.
Add black pepper powder and mix well.
Add garlic powder and saute, then add the chilli sauce and salt.
Take 1 tsp of butter in a skillet, place a flour tortilla and cook for few mins on high flame.
Flip and cook the other side for a few minutes on high flame. Then switch to low flame.
Add the vegetable filling on one side of the tortilla.
Add the guacamole over it and then some cheese.
Fold and cook on low flame until the cheese melts.
Remove the quesadillas from the flame. Cut them to handy pieces and serve as it is or with ketchup.
Recipe courtesy: enelm.blogspot.in
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.