April 5, 2024
Recipes, Snacks, Vegetarian
Mexican, Snacks, Vegetarian
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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 tortillas1 cup all-purpose flour1/2 cup whole wheat flour3 tbsp vegetable oil1/2 tsp salt1 1/2 tsp baking powder1/2 cup warm waterFor the filling1 tbsp olive oil1/4 cup chopped onions2 finely chopped green chillies1 cup sliced mushrooms1 1/2 cups diced bell peppers (red, yellow, and green)1/2 tsp salt or to taste1/4 tsp red chilli flakes1 tsp cumin powder (jeera)1 tsp garlic powder2 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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