Exotic Vegetable and Cheese Quesadilla
by Hetal Kamdar
Ingredients (1/2)
- 6 Flour tortillas
- 4 tbsp Tomato sauce
- 2 cups Grated Cheddar cheese
- 2 cups Grated Mozzarella cheese
- 2 tbsp butter for brushing on top
- FOR THE FILLING
- 2 tsp minced garlic
- 2 big Onions chopped
- 1 medium zucchini chopped
- 1 big red bell pepper chopped
- 1 big yellow bell pepper chopped
- 1 Medium Broccoli Chopped
Ingredients (2/2)
- 1/2 cup Jalapenos finely chopped
- 2 tbsp Olive oil
- 1 tsp dry oregano
- 1 tsp Dry chili flakes
- Handful Fresh basil leaves
Step 1 of 8
Heat olive oil in a pan.
Step 2 of 8
Once the oil is hot, add garlic and onions and saute for 2 minutes.
Step 3 of 8
Add red bell pepper, yellow bell pepper, zucchini, and broccoli. Add salt and cook till 3-4 minutes till all the vegetables are tender and cooked well.
Step 4 of 8
Switch off the flame and sprinkle dry herbs and leave the filling to cool a bit at room temperature.
Step 5 of 8
Heat a griddle and keep a flour tortilla on it. Spoon 1 tbsp of tomato sauce on the tortilla and spread some cheddar cheese on one half of the tortilla. Top with the vegetable filling that we made ...
Step 6 of 8
Fold the tortilla into half to form a half-moon shape and brush butter on the tortilla and turn it over. Brush some more butter on the other side as well to get crispy and buttery quesadillas.
Step 7 of 8
Press the tortilla with the back of a ladle and cook till it is slightly browned and the mozzarella cheese is melted.
Step 8 of 8
Once the quesadillas are done cut into quarters and garnish with some fresh basil and serve it hot with sour cream and Mexican Salsa.
Loved this recipe?
Get the full recipe with tips and notes