Veg Quesadilla with Enchilada sauce | How to make Veg Quesadilla with Enchilada sauce

By Yagna Priya Ramamoorthy  |  29th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Veg Quesadilla with Enchilada sauce, How to make Veg Quesadilla with Enchilada sauce
Veg Quesadilla with Enchilada sauceby Yagna Priya Ramamoorthy
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

48

2





About Veg Quesadilla with Enchilada sauce

Vegetable Quesadilla is a light Mexican dish accompanied with a salsa or a spicy sauce. The tortilla in this recipe is a healthier multigrain one made with wheat, ragi and oat flours. For the dip, we have a simple and spicy Enchilada sauce.

Veg Quesadilla with Enchilada sauce, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Veg Quesadilla with Enchilada sauce is just mouth-watering. This amazing recipe is provided by Yagna Priya Ramamoorthy. Be it kids or adults, no one can resist this delicious dish. How to make Veg Quesadilla with Enchilada sauce is a question which arises in people's mind quite often. So, this simple step by step Veg Quesadilla with Enchilada sauce recipe by Yagna Priya Ramamoorthy. Veg Quesadilla with Enchilada sauce can even be tried by beginners. A few secret ingredients in Veg Quesadilla with Enchilada sauce just makes it the way it is served in restaurants. Veg Quesadilla with Enchilada sauce can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Veg Quesadilla with Enchilada sauce.

Veg Quesadilla with Enchilada sauce

Ingredients to make Veg Quesadilla with Enchilada sauce

  • 1 cup wheat flour
  • 1 cup maida
  • 1/4 cup ragi flour
  • 1/4 cup oats flour
  • 5 tsp salt
  • 2 and 1/2 cup water
  • 1 tbsp olive oil
  • 2 cup button mushrooms
  • 1 red capsicum
  • 1 cup chopped cabbage
  • 3 cubes cheddar cheese
  • 5 tsp butter
  • 2 tsp chilli flakes
  • 1 tsp pepper powder
  • 1 onion
  • 1 tbsp cumin powder
  • 3 tsp red chilli powder
  • 1/8 cup coconut oil
  • 1/8 sunflower oil
  • 4 garlic cloves
  • 1 tbsp tomato sauce
  • 1 cup tomato puree
  • 3 tsp oregano powder

How to make Veg Quesadilla with Enchilada sauce

  1. To make the Tortilla, mix 1/4 cup sprouted/normal ragi flour, 1/4 oats flour, 1 cup wheat flour, 3/4 cup all purpose flour with 2 tablespoon olive oil, required salt and enough water to make a soft dough.
  2. For the Filling, pour 2 tsp of olive oil in a pan, saute the vegetables, chopped cabbage, capsicum and mushrooms till it is completely done and dry. Cook until the mushroom's moisture evaporates completely, else the Quesadilla will become soggy. Add required salt, 2 tsp chilli flakes,1 tsp oregano powder and 1 tsp pepper powder. Adjust as per the taste.
  3. For the Enchilada Sauce, add 1/4 cup oil (half part coconut oil, half part sunflower oil), 2 tablespoon all-purpose flour (maida), 3-4 tsp chilli powder. Mix until this mixture turns dark red and gets a light brown tint. Keep it in sim to avoid lumps.
  4. Add tomato puree (or even partially crushed tomatoes), tomato ketchup,1 spoon onion paste, 1 spoon garlic paste,1 tsp cumin powder, salt and 2 tsp oregano powder. Then add approximately 1 cup of water and cook till it comes to a thick pouring consistency and is dark red in color.
  5. To make the Quesadilla, make thin round tortillas of required size you are comfortable with. Use just less than 1/4 spoon butter on the tawa and spread it over the whole surface. Wait for few seconds.
  6. Place tortilla on the tawa and flip it in 3 seconds just after it gets dark brown on the side facing you. This is just to make sure both sides are not raw.
  7. After flipping, grate a layer of cheese over the complete tortilla, leave aside few seconds and simmer. When the cheese almost melts, cover half part of tortilla with vegetable filling and sprinkle more cheese on the vegetables.
  8. During this process, the tawa facing side of tortilla would start turning crispy. Close the tortilla, leave it aside till the cheese melts and veggies bind. Flip and leave it for a few seconds. Remove from heat and cut it into 2 halves.
  9. Serve it immediately with the enchilada dip. (The suggested flour amount will give approximately 12-14 pieces.)

My Tip:

Make sure to use very less butter or oil to spray before placing the tortilla. It should be as dry as possible to be crispy or at least hard enough to have it.

Reviews for Veg Quesadilla with Enchilada sauce (2)

Akarshita prasada year ago

so yummy, Yagna! I love Mexican food :)
Reply

Sujata Limbua year ago

Looks amazing! Would love to see more recipes from your end!
Reply