Vegetable Quesadilla with Carrot and Cucumber Sandwich Spread

The vegetable quesadilla is a mouth-watering and tasty dish from Mexican cuisine. Having tortilla as the base with many vegetables, carrot and cucumber sandwich spread, and cheese as the stuffing inside, this vegetable quesadilla is perfect for late-evening get-together or even for a light dinner. It can also be enjoyed at breakfast, lunch, or even as a snack.

Yield

4 Serve

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the Tortilla

  • Maida (all-purpose flour) – 2 cups
  • Salt – 1 tsp
  • Oil – 5 tbsp
  • Baking powder – ½ tsp
  • Hot water

For the Vegetable Stuffing

  • Onion (finely chopped) – 1
  • Green capsicum (finely chopped) – ½ cup
  • Red capsicum (finely chopped) – ½ cup
  • Garlic (finely chopped) – ¼ cup
  • Sweet corn (boiled) – ½ cup
  • Broccoli – ¼ cup
  • Beans – ¼ cup
  • Green chilli (finely chopped) – 1
  • Coriander leaves (chopped) – 1 tbsp
  • Salt – ¼ tsp
  • Black pepper – ¼ tsp
  • Oregano – ¼ tsp
  • Cumin seeds powder – ¼ tsp

For the Quesadilla

How to Make the Veg Quesadilla with Carrot and Cucumber Sandwich Spread?

Making the Tortilla Dough

  • Mix maida, baking powder, and salt in a large glass bowl.
  • Add oil and mix well. Pour hot water and mix to prepare dough like you do to make a chapatti.
  • Knead for 2-3 minutes. Once prepared, cover the bowl and keep it aside at room temperature for 1-2 hours.

Preparing the Vegetable Stuffing

  • In a pan, heat 1 tbsp oil and add garlic.
  • Once the garlic begins to sizzle, add the chopped onions.
  • Sauté on medium flame till the onions turn slightly brown.
  • Now, add sweet corn, green capsicum, red capsicum, salt pepper, chopped coriander, broccoli, beans, and other veggies.
  • Cook the veggies for 5 minutes or until they are half cooked.
  • Now, add the seasonings – black pepper, salt, cumin seeds powder, oregano and mix well.
  • Cook this mixture till the veggies are cooked.
    • Avoid overcooking the veggies to maintain the texture.
  • Once cooked, keep the vegetable stuffing aside.

Preparing the Tortilla

  • Take the tortilla dough that you had kept aside. Divide it into small balls.
  • Dust the rolling surface with Maida (flour) and roll each dough ball into a fine and thin circle.
  • Grease a pan with 2 tsp oil and let it heat on low-medium flame.
  • Place the tortilla on it and roast on one side till you get a slightly brownish colour.
  • Remove the tortilla to a plate.

Assembling the Quesadilla

  • Add the carrot and cucumber sandwich spread to the cooked part of the tortilla and spread evenly. It will provide an additional flavour to the vegetable quesadilla.
  • Add some grated cheese and vegetable filling to the roasted side of the tortilla.
  • Close it with the other side of the tortilla.
  • Fold the quesadilla into a semi-circle.
  • Place the quesadilla on a pan and roast on low-medium heat till both sides are perfectly
  • The yummy, crunchy and cheesy quesadilla with CROPINO Carrot and Cucumber Sandwich Spread is ready to be served.