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

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Sweet Corn Bell Pepper Soup

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The temperature in minneapolis is dropping very fast, it seems winter is knocking. Evening are windy n chilly so today I thought of making soup for the evening before dinner. This soup is a combination corn n bell pepper . This soup has a nice creamy texture with a sweet flavor and healthy too. This soup has been inspired from Nita Mehta's book " Pasta n Corn". Actually this a typical mexican smokey flavoured bell pepper n sweet corn soup. Traditionally the bell pepper is roasted on a flame n used in this soup but I used the oven.

Ingredients

• 1 1/2 cup sweet corn
• 1 bell pepper
• 1/2 cup sliced mushroom
• 1/4 cup chopped onions
• 1/2 cup milk
• 1 tbsp butter
• 1 tbsp corn flour
• 4 cups water
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp chopped parsley
• salt to taste

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Cooking Procedure:

Cook the sweet corn in microwave for 2 min n let it cool .After it cools blend it with milk to coarse paste n keep it aside.Then in another cup dissolve corn flour in 1 cup of water n keep aside.

Roast the bell pepper in oven at 350 F for 20 min.Once it cools remove the skin n chop it finely.

Heat the butter in a pan, fry the onion n mushroom for 1-2 min. Add the bell pepper n stir again for 1 min. Add the corn paste n 3 cups of water to the mixture n boil.Once it starts boiling add the corn flour water to it.Stir nicely.Add salt,pepper n sugar n bring it to a boil then simmer on low flame for 4-5 min.Garnish with chopped parsley n serve hot.

This soup goes to

Lisa's Monthly Vegetarian Soup and Salad Challenge - Corn

Vegetarian Foodie Friday event

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Tags: Sweet Corn, Corn, Soup, Bell pepper, Roasted Bell Pepper, Mushroom, Creamy Soup, Easy Recipe

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Veggie Quesadilla With Guacamole Dip

I tasted this quesadilla with guacamole in a mexican restaurant, it was a dish i had never tasted before but i liked it very much.I came back home and researched on it.

A quesadilla is basically a mexican-style stuffed paratha, tortillas with a cheese-based filling.It is very yummy. It is served with guacamole, salsa and sour cream.Guacamole is basically made with avocado as a base and served

with different mexican dishes.

I have shared the recipe as its easy to prepare at home too.

Quesadilla Preparation:

Ingredients:

6 Rotis or tortillas

For Filling

• 1/2 cup sliced onions
• 1 cup sliced bell pepper (any color)
• 1/2 cup sliced mushrooms
• 1 tbsp chopped jalapeños
• 1/4 tsp pepper
• 1 tbsp olive oil
• 1 tbsp grated cheddar cheese per casadia
• salt to taste

Cooking Procedure

Heat oil in pan and add onions and fry for 2 min

Then add bell pepper and mushrooms and sautee for 3 min

Add salt and pepper and keep the filling aside

Take one roti and 1 tbsp of filling prepared above and place across

Sprinkle some jalapeños and cheese over the filing and fold it

Fold the roti and place it on hot tawa (fry pan) and let it cook each side one min

Remove and serve hot with guacamole dip and salsa

Guacamole Dip Preparation

Ingredients:

• 2 ripe avocados
• 4 spring onions chopped
• 1 small tomato chopped
• 1 tbsp chopped jalapeños
• 1 tbsp lemon juice
• 3 tbsp of chopped cilantro (coriander)
• 1/4 tsp crushed black pepper
• salt to taste

Preparation:

Scoop out the avacado and put all the ingredients in a bowl

Use a fork and mash it .

Dip is ready

This recipe goes to the event Priyas Veggie/Fruit a month event Avocado

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