Quesadillas (pronounced kay-suh-dee-yas) – These must be by far the easiest meal to prepare. You can literally fill them with anything and it will still be amazing. It is flavourful, it has varied textures, and cheese of course. And it is fun to make, because people can pitch in. Have your friends and family come over. Help with the chopping. With the grilling. One person to stand over the stove. One to grate the cheese. Too many cooks may spoil the broth, not a quesadillas!
Traditionally, they are made with wheat or corn tortillas filled with cheese and savory fillings like beans, meat and/or vegetables.
I used a filling of Onions, red pepper(red capsicum), jalapenos, spinach, corn, tofu and cheddar cheese. Seasoned with dried chilli flakes, salt and pepper, these were fabulous to savour.
I used corn tortillas, but if you do not have access to them, just use wheat or maida rotis made at home. They should work just fine.
Get creative with the ingredients. The best part about Quesadillas is that you can make them different each time.
You can bake the filling, grill them or just sauté them in a pan.
Just remember to toast the quesadillas over low heat to make sure they get crisp.
Add cheese and wait till it melts and then add the filling. This way, the cheese acts as a moisture barrier between the tortilla and the vegetables.
Just be sure to eat it while it’s still hot!
Tofu and Veggie Quesadillas
- Prep Time:20m
- Cook Time:45m
- Total Time:1h 5m
- Serves: 4
- Yield: 4 quessadillas
Ingredients
- 1 c onion, sliced
- 1 c red/green bell peppers (capsicum), sliced
- 1 jalapeno, diced
- a handful of spinach, washed and dried
- 1 c of tofu, diced, and slightly toasted in a pan till golden brown on all sides
- 1/2 c corn, cooked
- 1/2 c cooked beans (black-eyed peas, black beans, white beans, chick pea (channa), or anything you have at hand)
- 1 -2 cups of grated cheese, cheddar
- 2 tbsp. red chilli flakes
- Salt and pepper to taste
- 4 corn tortillas. Alternatively, wheat rotis will also work.
Instructions
- Line a baking tray with foil. Spread out the sliced onions, capsicum, jalapenos and spinach. Drizzle with oil and salt. Bake at 400°F /200°C for 20-25 minutes until the vegetables are cooked and slightly charred.
- Alternately, you can use a fire grill or a tandoor oven to get the same flavour. Or just roast them in a pan over medium heat till cooked.
- Over low heat, place the tortilla on a heavy bottomed skillet. Cover the tortilla with the grated cheese.
- Over half the tortilla, spread a little of the filling - tofu, corn, grilled vegetables (spinach, onion, jalapenos, red pepper), beans and more cheese if needed.
- Season with red chilli flakes, salt and pepper.
- Once the bottom is crisped and the cheese molten, fold over the tortilla in half. Press down for the cheese to melt and seal the ingredients.
- Remove from heat and cut into third like triangles.
- Serve hot and enjoy with a side of sour cream and freshly made guacamole.
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