Mexican Cheesy Vegetable Quesadilla | Simple n Easy Recipe | Chetna Patel Recipes

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Healthier fat option or more economical.

Prepare the dough by mixing 1 cup of all-purpose flour with salt to taste and 1/2 teaspoon sugar.

Add 1 teaspoon of oil and mix well.

Gradually add 1/4 cup of milk and enough water to form a medium-soft dough.

Knead the dough for a few minutes, then cover it and let it rest for 10-15 minutes.

In a non-stick pan, heat 1/2 tablespoon of butter and 1 tablespoon of olive oil over high flame.

Add 1 large finely chopped onion and sauté until golden brown.

Add diced bell peppers (red, yellow, green) and cook until tender.

Add 1/2 cup of boiled rajma and mix well.

Stir in 2 teaspoons of chili flakes and 1/2 teaspoon of black pepper, then mix again.

Turn off the heat and add 1/2 cup of grated processed cheese, mixing until combined.

Transfer the mixture to a bowl and let it cool.

Roll out the dough into circles and cook on a hot tawa until lightly browned on both sides.

Spread cheese on one side of the tortilla, add the vegetable mixture, and fold it over.

Cook on low flame, adding a bit of oil on top, until both sides are golden brown.

Remove from the pan and cut into pieces to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens