Multilayered Quesadilla With Corn Salsa

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A quesadilla ( tortillas with a cheese-based filling ) is basically a mexican-style stuffed paratha.It is very yummy. It is served with guacamole, corn salsa and sour cream. I made multilayered quesadilla with one layer of beans and another with veggies.

I got the inspiration from Sushma Mallya blog, when I saw this recipe in her blog I immediately bookmarked it. And yesterday I got a chance to make it for dinner.Its tasty,healthy and filling too. It is a perfect one pot meal. Thank you Sushma...

I also made the tortillas, a little healthy version by adding wheat flour and prepared corn salsa to have it as a side for this quesadilla.

The total procedure to make multilayered quesadilla requires

• Making the tortilla
• Preparing the stuffing
• Making the quesadilla

Preparing the tortilla

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Cooking Procedure

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into six parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 8 - 10 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one tortilla and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of tortillas.

Seal it in a large ziplock once they cool for later use.

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For Stuffing

Ingredients

• 1 cup sliced onions
• 1 cup sliced bell pepper
• 1/2 cup sliced mushroom
• 1 cup boiled soft black beans
• 1 tbsp chopped jalapeño
• 1 tbsp olive oil
• 1/2 cup cheese (for sprinkling)
• salt and pepper to taste

Preparing the stuffing

Heat a pan with 1/2 tbsp oil, lightly mash helf of the black beans, then add all the black beans to the pan and stir fry for 1 to 2 min, Add salt and pepper to taste, keep it aside.

Now again 1/2 tbsp oil again in the same pan, add onions and stir fry for 1 min, then add bell pepper and stir for 30 seconds and them add mushrooms and let if cook with salt and pepper for two minutes.Then check if any excess moisture ans stir till it all evaporates then shift to a plate then mix the jalapeños and keep it aside.

Preparing the quesadilla

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Warn three 3 tortillas, then take one tortilla on a tawa, spread the veggies, sprinkle cheese on top of it. Press it nicely and then flip.

Now spread the beans the sprinkle some cheese and put the last tortilla on top of it and press it firmly and flip it carefully and let it cook for 1 min to melt the cheese.

Your quesadilla is ready, slice and serve hot with your choice of salsa, guacamole and sour cream.

Corn Salsa

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Ingredients

• 2 cups corn
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 tbsp cilantro
• 2 tbsp lime juice
• 1 tsp chopped alepenos
• 1/4 tsp cumin powder
• salt to taste

Preparing the corn salsa

If you are using frozen corn thaw it in microwave for 2 min and for 1 min if it is fresh corn.

Mix all the above ingredients nicely in a bowl, cover it refridgerate for 2 to 3 hrs Your salsa is ready to enjoy with quesadilla.

I am sending this quesadilla to Nupur's BB#8-One Dish Meals

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Tag: Quesadilla, Tortilla, Mexican Food, Salsa, Tasty Veggie Quesadilla