Quesadillas...this is something I wanted to share as it is an interesting way
to have rotis/flour tortillas with some veggies , greens and some cheese with
Pretty easy to make , and a great way to use left over dry
sabziz, rotis too. This is nothing but a desi version of our stuffed parathas
but served after slicing them after it is toasted brown on a stove top or tava.
Quesadilla is a flour tortilla or a corn tortilla filled
with some vegetables or meat , cheese, other ingredients, and then folded in half to form a half-moon
shape. It is sliced to smaller pieces while serving.
This dish originated in Mexico, and the name is derived from
tortilla and the Spanish word for cheese queso.
They are usually
cooked without the addition of any oil. Quesadillas are served with green or
red salsa, chopped onion, guacamole, and Mexican sour cream.
Making quesadillas is
All you have to do is to. warm a tortilla or a roti as I have done in a skillet and
layer with grated mozzarella and
simple fillings. Be patient and keep
the gas flame on very low, you don’t want to scorch the tortillas, until everything
, especially the cheese is warm and gooey, then fold and slice..
use only a little bit of butter or oil in the pan when
making the quesadillas. A little too much oil or butter will make it
soggy and greasy instead of crispy. Half
a teaspoon should do the trick. To get the
a crispy golden quesadilla
just coat the bottom of the pan .
You need to keep adjusting the flame too .Keep it simple
with the fillings. Use just a few simple veggies and ingredients and only use about ½ to ¾ cup or so per quesadilla.
The melted cheese will hold the filling in place. When the
tortillas /rotis are perfectly golden brown and crisp it is
folded and the melted cheese will help
prevent fillings from spilling out on the plate.
A quesadilla is only a medium for whatever combinations of ingredients you
wish to add. So play around but don’t go overboard with the fillings.
Some of the best veggies for making quesadillas are strips
of peppers, spinach shreds, onions minced, grated corn, grated or finely
chopped carrots, coarsely ground cooked green peas.
Warm the tortilla/roti on a heated skillet with a tsp of oil smeared all over the pan. Sprinkle the grated cheese all over.
Sprinkle the filling all over the tortilla.
Sprinkle more cheese on top of filings and place another tortilla on top and press lightly with a spatula. Then flip over on the other side just when the cheese has started melting and the fillings remain in place.
Make slice of the Quesadillas and serve with salsa or sour cream.
4 flour tortillas or rotis
( I used rotis )
½ cup cooked corn (
if using shelled corn otherwise you can use grated corn from the cob directly.
Easy to handle too).
½ cup chopped baby spinach
½ cup chopped spring onion greens
2 small baby carrots chopped fine.or use grated carrots .
2 green chillis finely chopped.
1 tsp mixed Italian
herbs, some dried parsleys, basil, chives
2tbsp chopped coriander leaves.
3 tbsp grated mozzarella , reduce the cheese if you wish.
First make a dry filling ready by lightly sautéing all
ingredients given under the heading, all the greens, corn , salt with all the
spices and a tsp of oil. Till they appear little cooked but not mushy. You
don’t want a soggy quesadilla. Don’t use cheese in this filling now.
In a heated pan , with a tsp of oil place the roti or
tortilla ,let it warm up and then spread
the cheese layer first on top and then spoon the filling prepared , and
sprinkle some more grated cheese on top and place another roti or tortilla on
top and keep the flame on low.
Within seconds the cheese starts melting and the fillings
remain in place and then carefully flip over both the rotis/tortillas with the
filling inside together , the fillings
will not spill out now as the cheese
would have spread and melted and all the
ingredients would be holding together on account of the melted cheese.
When both sides appear nicely browned and crisp , switch off
the flame and let cool before you slice it .
Another way is to place the tortilla/roti on the heated pan,
place the fillings and cheese on one half of the tortilla and then when it gets
warmed up , just fold the tortilla and press lightly witha spatula and flip on
both sided till browned and crisp , like a half moon shae.
Slice further in half
In order to get nice crisp quesadillas, you need to smear
just a drop of oil on the pan and then toast the roti./tortilla first, they
start getting firm and brown, the n place the ingredients.
The flame has to be kept on low all the time otherwise you
will scorch the rotis even before the cheese has melted.
I have used already cooked rotis so it was done within