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वेज किसाड़िया | Less Oil Snacks | vegetable quesadilla | quesadilla recipe | Sheetals Kitchen

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Sheetal's Kitchen - Hindi
Sheetal's Kitchen - Hindi
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Recipe Information

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Video-Specific Recipe

Vegetable Quesadilla

Cultural Context

The quesadilla is a traditional Mexican dish that has evolved over centuries. Originally made with just cheese and tortillas, it now includes a variety of fillings, reflecting regional ingredients and personal preferences. Vegetable quesadillas are popular for their versatility and are often enjoyed as a quick meal or snack.

MexicanMXmain
20 min
easy
2 servings
Servings4
1 cup all-purpose flour
1 cup wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons oil
water (to knead dough)
2-3 teaspoons oil (for sautéing)
1 small onion (finely chopped)
1 bell pepper (finely chopped)
1/2 to 1 teaspoon garlic paste
1-2 cups boiled corn kernels
1 teaspoon salt (to taste)
50-100 grams paneer (grated or crumbled)
2 small boiled potatoes (grated)
2 teaspoons chili flakes
1/4 cup cilantro (finely chopped)
mozzarella cheese (for filling)
3-4 tablespoons tomato sauce
1/2 teaspoon garam masala

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option and budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

More nutritious and cost-effective.

1

In a bowl, mix 1 cup all-purpose flour, 1 cup wheat flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.

2

Add 3 teaspoons of oil and mix well.

3

Gradually add water to knead the dough until it resembles roti dough.

4

Knead the dough with a little oil and let it rest for 15-20 minutes, or up to an hour if possible.

5

In a pan, heat 2-3 teaspoons of oil over medium heat.

6

Add 1 finely chopped onion and sauté for 2-3 minutes until translucent.

7

Add 1 finely chopped bell pepper and sauté for another 1-2 minutes.

8

Stir in 1/2 to 1 teaspoon of garlic paste and mix well.

9

Add 1-2 cups of boiled corn kernels and sauté for 1-2 minutes.

10

Season with salt to taste (about 1 teaspoon) and mix well for another minute on medium flame.

11

Add 50-100 grams of grated paneer and 2 grated boiled potatoes for binding, and mix everything together.

12

Add 2 teaspoons of chili flakes and 1/4 cup of finely chopped cilantro, and mix well until everything is combined.

13

Roll out the rested dough into thin circles, using dry wheat flour to prevent sticking.

14

Heat a non-stick tava (griddle) over medium heat and lightly toast the rolled-out dough for about 20 seconds on each side until light designs appear.

15

Prepare a sauce by mixing 3-4 tablespoons of tomato sauce with 1/2 teaspoon of garam masala.

16

Spread the sauce on the toasted dough, then add the prepared filling on one side.

17

Top the filling with mozzarella cheese and fold the dough over to enclose the filling.

18

Repeat the process for all dough circles, filling them similarly.

19

Heat the tava again on medium-low heat and place the filled quesadilla on it.

20

Cook one side until golden brown, then flip and add a little butter or oil to the other side.

21

Cook until both sides are golden and crispy, ensuring the cheese melts inside.

22

Serve hot with tomato sauce or mayonnaise.

Cooking Techniques

sautéingfoldinggrilling

Equipment Needed

bowlpannon-stick tavarolling pingraterspatula

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairy

Also Known As

Quesadilla de Verduras
Local Name: Quesadilla de verduras

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