Category Archives: Mexican

♧ QUESADILLA ♧

“Howdy Y’all?”, miss hearing this quintessential Texan welcome greeting, with a long drawl or a twang and of course Texas, where as the saying goes, everything is Big!

When we were posted in Texas, a couple of years back, we had to face evacuation due to Hurricane Katrina, closely followed by Hurricane Rita – Alphabetical order of women names – why women?! cause they rock your world and could leave you with out your car and house!

‘Hunkering down’ (a phrase new to me, until then) was an option we took for Hurricane Rita, were we stayed put and had a camping adventure in our own house without electricity for a few days.

Notable, was the way evacuation was handled. I was awe struck by a calm | composed | polite | respectful | organised | orderly evacuation, in times of adversity. Hats off Houston, Texas!

Quesadilla, one of the Tex-Mex dishes, is a jackpot or should I say piñata, I hit upon, when in Texas, as T loves it and this healthy recipe is a keeper!

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Vegetable Quesadilla

Prep time : 20 mins; Cooking time : 20 mins ; Serves : 4 – 6

Ingredients for the tortilla (organic and unrefined) :

  • 3 cups of Wheat flour
  • 1 cup Corn flour
  • 2 cups of water approx.
  • salt to taste

Ingredients for the filling (organic and unrefined) :

  • 3 onions
  • 3 tomatoes
  • 1 capsicum | green bell pepper
  • 1/4 lettuce or cabbage
  • 1 – 2 Jalapenos or green chilies
  • 3 sprigs of Cilantro | coriander leaves
  • 1/2 a lemon
  • 1/2 tsp Cayenne | Paprika | Red chilly powder or flakes
  • Rock salt to taste
  • 200 gm s or as required Cheddar Cheese or any melting cheese
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Perfecto!

Directions :

1. Prepare the dough by kneading the wheat flour, corn flour and salt together to get a soft dough. Cover with a damp cloth, till ready to roll out the tortillas. Set aside.

2. Prepare the filling by finely chopping the onions, tomatoes, capsicum, cabbage or lettuce and green chilies. Squeeze in the lemon juice, add paprika powder and salt just before you prepare the quesadillas, as the vegetables will ooze out water, once salt is added. Set aside.

3. Grate the cheese and set aside.

4. Make round balls with the soft dough and roll out the tortilla on a tortilla maker manually or make them with an electric tortilla press. Cook the 2 tortillas well on both sides on a pan or an electric press.

5. Spread out on one tortilla, about a tbsp of the filling and sprinkle, grated cheese the amount you desire, all around on the vegetables. Cover by placing the other tortilla on top. If one is cooking, on a electric tortilla maker, then close the top plate over the bottom one but if one is cooking on the pan, place a heavy weight, like a heavy plate on top of the tortilla such that the 2 tortillas are sandwiched, well together and cook for 1 – 2 mins. Flip carefully, so as not to let the filling spill out and on this side again, close the 2 plates of the electric tortilla maker or if on a pan then place a heavy weight on the tortilla and cook for another 1 – 2 mins. Make sure to turn the tortillas around while cooking, so that they cook and brown evenly.

6. Cut them into even wedges or quarters and serve hot with salsa, sour cream and guacamole.

Vegan and Gluten Free Version :

Replace wheat flour by Pearl millet flour | Sorghum flour | Bajra atta | Kambu maavu or Amaranth flour | Rajgheera atta and dairy cheese by vegan cheese or tofu in the above recipe. Use only electric tortilla press to make gluten free tortillas. Serve hot with guacamole, salsa and tofu sour cream.

Buen Provecho. Adios, amigos!

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Si, por favor, Gracias!

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