Veggie quesadillas! Maybe now would be a good time to say minus the cheese 🙂 I am not particularly fond of cheese! So even when I order these outside I ask for the cheese to be left out.. Believe me it still tastes good! But just to make it more interesting when I make it at home I opt for an Indianized version!! Throw in some Indian spices and chutneys! What say??
I think quesadillas are a wonderful way to get in all sorts of vegetables for a fussy eater! Many people prefer to eat Indian breads like roti or parathas with some fancy restaurant style side at home. Yummy I know!!! But maybe once in a way, just in the spirit of new comers getting a chance, this veggie quesadillas could probably star in a nice wholesome weeknight dinner!
This is pretty easy to cook, a great way to use up those veggies, gets done quickly and also makes for an interesting dinner! A winning combination!! One point though, because this recipe uses chutney, it is best served immediately, hot off the skillet 🙂 🙂
500gm mixed veggies (I used green beans, peas, sweet corn, carrots and spinach. You can use onions, peppers or other veggies of your choice.)
2 green chilies
- 2 cloves garlic
Salt to taste
1 tsp cumin powder
1/4 tsp garam masala
1 tsp oil
5 tortillas or chapathis
- 1 tbsp mint chutney for each quesadilla
Preparation Time: 15 min
Cooking Time: 20 min
Servings: 5 Quesadillas
- Chop all the veggies uniformly. Chop the garlic and chillies finely.
- Then take a medium sized saucepan and heat 1tsp of oil. Once the oil is hot add the garlic and chillies and sauté for about a minute. Then add all the chopped veggies (If using onions or peppers, you might be want to sauté them first)
- Close the lid of the pan and let the veggies cook well (because I added spinach, which leaves a lot of juice I didn’t have to add additional water). Sprinkle water as needed to cook the vegetables. After about 5 minutes once the veggies are half cooked, add salt according to taste.
- Add the cumin powder and garam masala powder. Sauté well and cook for a few more minutes. Once the veggies are all cooked the filling is ready.
- To assemble the quesadilla, take a skillet and heat it on medium. I used a non-stick skillet so I didn’t have to grease it. Place the tortilla on the skillet and lightly cook it on both sides till there are few brown spots. Then reduce the heat to low. Spread the mint chutney on one side of the tortilla and after that spread the filling evenly on one half side of the tortilla.(I am generous with the veggies here!) The chutney serves almost like a binding for the filling!
- Fold the tortilla in half and press nicely with a spatula. This ensures the filling gets distributed evenly. Turn the heat back to medium and let the tortilla roast a little on one side. Then slowly flip it and let it brown a little on the other side. The quesadilla is ready to be served. Cut it in half and serve hot with salsa or tomato sauce. Optionally you can add cheese, tofu, black beans or red kidney beans to the filling too. Repeat for the rest of the tortillas.