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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
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To begin, combine flour, salt, and baking powder in a large bowl.
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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.
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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.
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Add the mushrooms and saute for a few minutes until they begin to sweat.
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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.
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To prepare the tortillas, divide the rested dough into 12 equal portions. Roll out into very thin mini-size tortillas, around 5” in diameter.
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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.
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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.
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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.
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The Veggie Loaded Mini Quesadillas are ready to serve. Serve hot with a dip of your choice.
Video
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