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Veg Quesadilla with Enchilada sauce

Apr-29-2016
Yagna Priya Ramamoorthy
30 minutes
Prep Time
40 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Veg Quesadilla with Enchilada sauce RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Mexican
  • Roasting
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 1 cup wheat flour
  2. 1 cup maida
  3. 1/4 cup ragi flour
  4. 1/4 cup oats flour
  5. 5 tsp salt
  6. 2 and 1/2 cup water
  7. 1 tbsp olive oil
  8. 2 cup button mushrooms
  9. 1 red capsicum
  10. 1 cup chopped cabbage
  11. 3 cubes cheddar cheese
  12. 5 tsp butter
  13. 2 tsp chilli flakes
  14. 1 tsp pepper powder
  15. 1 onion
  16. 1 tbsp cumin powder
  17. 3 tsp red chilli powder
  18. 1/8 cup coconut oil
  19. 1/8 sunflower oil
  20. 4 garlic cloves
  21. 1 tbsp tomato sauce
  22. 1 cup tomato puree
  23. 3 tsp oregano powder

Instructions

  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.)

Reviews (2)  

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Akarshita prasad
Jun-22-2016
Akarshita prasad   Jun-22-2016

so yummy, Yagna! I love Mexican food :)

Sujata Limbu
Jun-20-2016
Sujata Limbu   Jun-20-2016

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

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