Grilled Veggie Quesadilla Recipe
How to make Grilled Veggie Quesadilla
Mexican quesadillas overloaded with exotic vegetables, layered with a spicy sauce and lots of cheese.
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Grilled Veggie Quesadilla
- For the Quesadilla:
- 1 piece corn tortilla
- 100 gm exotic vegetables (finely chopped)
- 3 pieces jalapeños
- 40 gm mozzarella and processed cheese
- 5 gm salt
- 10 ml oil
- 3 gm chilli flakes
- 50 gm salsa
- For the Corn Tortilla:
- 130 gm maize flour (makai atta)
- 100 gm maida
- 15 ml oil
- 5 gm salt
- For the Mexican Sauce:
- 500 gm boiled tomatoes (fine paste)
- 100 gm onion
- 30 gm garlic
- 15 gm green chilli
- 3 gm cumin seeds
- 2 gm basil leaves
- 2 gm oregano herb
- 60 gm tomato ketchup
- 5 gm sugar
- 10 gm salt
- 50 gm oil
How to Make Grilled Veggie QuesadillaHideShow Media
For the Corn Tortilla:
Mix the flours, salt & oil to make a dough. Roll out the dough into 7 inch rotis & cook on the tawa.
For the Mexican Sauce:
Heat oil in a pan.
Add cumin seeds, green chillies, garlic, onion (chopped), tomato paste, basil leaves, oregano and saute till brownish red.
Then add sugar, salt and tomato ketchup; bring to a boil.
For the Quesadilla:
Take the tortilla and spread Mexican sauce over it.
Add a small portion of cheese over the sauce.
In one half of the tortilla, put all the veggies and jalapeños.
Add chilli flakes over the top. Now put the remaining amount of cheese.
Fold the other half tortilla over this. Brush oil & cook on a tawa.
Cut into 3 pieces and enjoy with the salsa.