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Theodore Lowe, Ap #867-859
Sit Rd, Azusa New York

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Looking for an easy way to get your daily dose of veggies? Packed with nutrient-rich vegetables, these mini quesadillas are sure to be a hit with friends and family.

For the tortillas

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup warm water

For the filling

  • 1 tbsp olive oil
  • 1/4 cup chopped onions
  • 2 finely chopped green chillies
  • 1 cup sliced mushrooms
  • 1 1/2 cups diced bell peppers (red, yellow, and green)
  • 1/2 tsp salt or to taste
  • 1/4 tsp red chilli flakes
  • 1 tsp cumin powder (jeera)
  • 1 tsp garlic powder
  • 2 cups grated cheddar cheese
  • To begin, combine flour, salt, and baking powder in a large bowl.

  • Add in oil and warm water. Mix until the dough starts to come together. Move the dough to a lightly floured work surface and knead for 1-2 minutes until it is soft and smooth. Keep aside for 15-20 minutes.

  • In the meantime, prepare the filling. Heat 1 tbsp of olive oil in a pan. Add in the onions and green chillies. Saute until onions are translucent.

  • Add the mushrooms and saute for a few minutes until they begin to sweat.

  • Now add in the bell peppers. Mix. Season with salt, red chilli flakes, cumin powder, and garlic powder. Saute for a minute ensuring the bell peppers are still crunchy. Remove to a bowl and keep aside to cool.

  • To prepare the tortillas, divide the rested dough into 12 equal portions. Roll out into very thin mini-size tortillas, around 5” in diameter.

  • Heat a griddle or a tawa. Cook the tortillas on medium to low heat and cook until bubbles begin to appear. Turn it over and cook the other side as you would do a chapati. Remove to a box and cover with a kitchen cloth to prevent it from drying out. Prepare the other tortillas similarly.

  • To prepare the quesadillas, place the tortilla on a flat surface. Place a generous amount of cheese on half of the tortillas. Add the filling. Top it with more cheese and fold it over.

  • Heat the griddle or tawa. Brush it with oil. Place the quesadillas and press them down a bit. Cook on low to medium heat until they colorize and are crisp. Turn over. Brush some more oil on top and cook until done.

  • The Veggie Loaded Mini Quesadillas are ready to serve. Serve hot with a dip of your choice.

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Veggie Loaded Mini Quesadillas

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