The humble ol’ quesadilla. The saviour of many many weeknight dinners. Those meals that are totally transformed by this delight when you have leftovers you need to give a makeover to. It’s so versatile, you can literally add any veggies, any protein, some cheese and you’re ready to roll. While I absolutely love the real deal with refried beans, sour cream and avocados, one needs to cheat once in a while, haha – also these ingredients are not always available at home or accessible to everyone. So I bring to you this super simple vegetarian quesadilla.
Quesadillas are the easiest things to make, ever. For this recipe, I have used store bought quesadillas, but I will be posting a recipe for home made flour tortillas very soon!
Loaded Vegetarian Quesadilla:
Serves 2| Prep time: 10 min | Cook time: 10 min
Onions – 1, large, chopped
Red, green and yellow peppers – chopped, 1 each, small
Cheddar and mozzarella cheese, mixed – 1 cup (I often use manchego. Makes a world of a difference)
Mushrooms- 100 gms, roughly chopped
Garlic – 5-6 cloves
Tomatoes – 1, large, chopped
Salt and pepper – to taste
Sweet corn – 1 cup
Teriyaki sauce – 2 tbsp
Cajun seasoning – 1 tbsp
Cumin powder – 1 tsp
Paprika or red chili powder – 2 tsp
Flour tortillas – 6
I love my quesadillas loaded with filling – be it veggies or meat topped with gooey, melty cheese.
To begin with, get some olive oil in your skillet and get the heat on. Once the oil is warm, add chopped garlic and fry until fragrant. Toss in the onions and saute these till they turn translucent and slightly golden.
This can be followed by the peppers and sweet corn. It’s always great to add the harder vegetables first as they take longer to cook. Now add the tomatoes, the teriyaki sauce and the spices. You will see all this come together as the tomatoes start to disintegrate. Topple in the mushrooms and let them cook for about 5 minutes. Season and get off heat.
On a flat surface, place a tortilla and spread your filling evenly. Add grated cheese over this and cover with another tortilla.
In a pan, add some oil, and carefully place the quesadilla in it. Allow the tortilla to get crispy on the bottom and then flip (you can use a plate to flip the tortilla – hold the plate on top of the pan, flip and then place the uncooked side on the bottom of the pan).
In about 3-4 minutes on low flame, you should have a fabulously crispy quesadilla, ready to be munched down.
While a lot of times I serve these with a simple salad (need that fibre!), these are a winner with some sour cream and fresh guacamole.
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