Vegetable Quesadillas
By sejal
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Ingredients
- Cornmeal tortillas 6
- Olive oil 4 tablespoons
- Red capsicum,1 inch pieces 1 medium
- Whole dry red chillies 2-3
- Tomatoes,1 inch pieces 4 large
- Salt to taste
- Lemon juice 2 tablespoons
- Onion ,chopped 1 medium
- Carrot,cut into thin strips 1 medium
- Cabbage,shredded 1/4 medium
- Green capsicum,seeded , thin strips 1 medium
- Chipotle sauce 2 teaspoons
- Cheese,grated 1 cup
- Kidney beans,boiled-
- coarsely ground 1/2 cup
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, half the tomatoes and garlic cloves and sauté on high heat till slightly charred. Cool and put them in a blender. Add the remaining tomatoes along with salt and lemon juice and grind coarsely. Transfer the salsa into a bowl. Preheat oven to 180 °C. Heat one tablespoon olive oil in a pan. Add onion and sauté. Add carrot and stir. Add cabbage, green capsicum and salt and mix. Add chipotle sauce and mix. Take it off the heat. Place a tortilla on a baking tray. Spread some vegetable mixture over it. Sprinkle some cheese and cover with another tortilla. Spread coarsely mashed kidney beans and top it up with some more cheese. Cover with another tortilla. Drizzle olive oil over and sprinkle a little cheese. Similarly prepare another tortilla sandwich. Place them in the preheated oven and bake till the cheese melts. Halve each tortilla sandwich and serve hot with the salsa.
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