Veg Quesadilla

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is usually cheaper.

In a mixing bowl, add 80 grams wheat flour, 120 grams all purpose flour, and 1/2 teaspoon salt, mix once then add 100 milliliters water.

Knead it to make a smooth dough.

Rest the dough for 20 minutes.

Heat 1 tablespoon oil in a pan, add 2 teaspoons garlic and 70 grams onion, and sauté for 1-2 minutes.

Add 150 grams mushrooms, mix, and cook for 5 minutes.

Add 60 grams cabbage, 60 grams carrots, 140 grams bell pepper, and 50 grams sweet corns. Mix well.

Cook the vegetables for 2-3 minutes on medium heat.

Add 1 teaspoon salt, 1/2 teaspoon black pepper powder and stir well.

Then, add 1 teaspoon soy sauce, 1 teaspoon vinegar, stir once then add 1 tablespoon ketchup, 2 teaspoons schezwan sauce and mix well.

Cook for 7-8 minutes on low heat.

Remove the pan from heat.

Take a ball from dough and dust with all purpose flour to avoid sticking.

Flatten it with the help of a rolling pin.

Place it on a heated griddle and cook from both sides properly.

Remove it from heat and put it on a flat surface.

Sprinkle mozzarella cheese and prepared veggie stuffing evenly.

Top it with more mozzarella cheese and cover it with another chapati.

Place it on a well greased and heated griddle again.

Brush some oil and cook for 2-3 minutes.

Put it on a flat surface and cut it into 4 pieces.

Garnish with spring onions.

Serve hot with dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens