MEXICAN QUESADILLAS For flour tortillas: 1 cup corn flour 3/4 cup plain flour 2 tbsps butter 1/2 tsp salt 1/2 tsp baking pwd approx 1/2 cup warm milk or water For the vegetable filling: cabbage, beans,capsicum, baby corn, sweet corn, green peas, zuchhini, french beans , tomatoes,green chillies or any vegetables of your choice grated paneer salt to taste red chilli flakes 3/4 – 1 cup grated cheese 1/2 cup sour cream (optional) METHOD First combine all the ingredients except milk. Now slowly add the warm milk or water to knead to a soft dough, kneading well for 4-5 mts. Keep aside for 15 mts and during this sitting time of dough, prepare the vegetable filling. Makelemon sized balls of the dough and using a rolling pin to roll out like very thin rotis of approx 8″-9″ size. 3 Pre-heat a griddle and place each tortilla on the hot griddle for only 4-5 seconds on each side and remove. They shouldn’t be roasted brown at this stage. Keep aside all the lightly toasted tortillas. Finely chopped mixed vegetables and grated paneer For the vegetable filling: Cut the vegetables finely.heat olive oil in a pan. Saute the vegetables in olive oil for 3 mts, season with salt and red chilli flakes. Take the vegetable filling and place in the centre of each tortilla, spread a tbsp of sour cream, sprinkle grated cheese and wet the edges of the tortilla with water. Place another tortilla on top and press the edges. Take a fork and press along the edges Pre-heat a griddle and on medium heat roast both sides of the quesadilla flipping over to toast both sides. Ensure that you cook it over medium heat, you want the cheese to melt inside. Drizzle some oil if you want while frying the quesadilla. Remove quesadilla onto a serving plate, slice into triangles with a pizza cutter and serve hot with tomato sauce
Posted on: Wed, 10 Dec 2014 17:10:09 +0000
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