{"id":26984,"date":"2024-04-05T17:01:12","date_gmt":"2024-04-05T17:01:12","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/04\/05\/veggie-loaded-mini-quesadillas-recipe\/"},"modified":"2024-04-05T17:01:12","modified_gmt":"2024-04-05T17:01:12","slug":"veggie-loaded-mini-quesadillas-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/04\/05\/veggie-loaded-mini-quesadillas-recipe\/","title":{"rendered":"Veggie Loaded Mini Quesadillas Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Recipes<\/a>, <\/span>Snacks<\/a>, <\/span>Vegetarian<\/a><\/span>
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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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.<\/span><\/p>\n

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For the tortillas<\/h4>\n
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  • 1<\/span> cup<\/span> all-purpose flour<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> whole wheat flour<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> vegetable oil<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n
  • 1 1\/2<\/span> tsp<\/span> baking powder<\/span><\/li>\n
  • 1\/2<\/span> cup<\/span> warm water<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For the filling<\/h4>\n
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    • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>\n
    • 1\/4<\/span> cup<\/span> chopped onions<\/span><\/li>\n
    • 2<\/span> finely chopped green chillies<\/span><\/li>\n
    • 1<\/span> cup<\/span> sliced mushrooms<\/span><\/li>\n
    • 1 1\/2<\/span> cups<\/span> diced bell peppers (red, yellow, and green)<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
    • 1\/4<\/span> tsp<\/span> red chilli flakes<\/span><\/li>\n
    • 1<\/span> tsp<\/span> cumin powder (jeera)<\/span><\/li>\n
    • 1<\/span> tsp<\/span> garlic powder<\/span><\/li>\n
    • 2<\/span> cups<\/span> grated cheddar cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        To begin, combine flour, salt, and baking powder in a large bowl.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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        Add the mushrooms and saute for a few minutes until they begin to sweat.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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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\u201d in diameter.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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        The Veggie Loaded Mini Quesadillas are ready to serve. Serve hot with a dip of your choice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n