Dinner
Traditional Roasted Vegetable Quesadilla Recipe With Zucchini, Carrots & Red Cabbage Recipe
Learn how to prepare Traditional Roasted Vegetable Quesadilla Recipe With Zucchini, Carrots & Red Cabbage Recipe with this simple recipe. Perfect for Dinner and ideal for Mexican lovers....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
6 Servings
🥗
High Protein Vegetarian
Ingredients
- 2 cups Whole Wheat Flour
- Salt - to taste
- 4 Stalks Spring Onion (Bulb & Greens) - finely chopped
- 1 Carrots (Gajjar) - finely chopped
- 1 Yellow Zucchini - finely chopped
- 1 Red Bell pepper (Capsicum) - finely chopped
- 1 cup Red cabbage - finely chopped
- 1 teaspoon Tabasco Original - Hot Sauce
- 1 teaspoon Cumin powder (Jeera)
- 1 cup Processed Cheese - grated
- Extra Virgin Olive Oil - for cooking
Instructions
1
To begin making the Roasted greens Quesadilla directions, first prep all the elements and keep them ready for preparing.In a heavy bottomed cooking vessel, introduce a teaspoon of cooking oil and the spring onions, diced carrots and zucchini.
2
Saute the zucchini and carrots until they soften a bit.Once lightly softened, introduce the diced red cabbage and shower table salt to umami profile.
3
mix gently to combine the table salt.
4
put a lid on the cooking vessel and allow the vegetables to get cooked until they have a firm bite to it and yet feel cooked.Once the vegetables are well roasted and begin to start sweating, introduce the cumin ground mix and tabasco gravy and mix gently well to combine.
5
Turn off the mildly hot and keep the roasted vegetables aside.The next step is the make the flour base for the tortillas; introduce the ground mix to a large mixing container, table salt and incorporate well.
6
introduce little moisture at a time and work the flour base to make a firm and creamy flour base.Once all the ground mix has come together, empty gently a little cooking oil in the top and work the flour base again to make a flawless non sticky flour base.
7
Divide the flour base into very large lemon size balls and keep aside.Dust the ball in ground mix and start rolling into a tortilla of 8 inches in diameter. Preheat a cooking vessel over medium mildly hot and place the rolled out flour base on the cooking vessel.Keep pressing, flipping and turning the tortilla, until it gets cooked on both the sides.
8
Keep pressing around the edges to allow it to get cooked evenly and gets slightly puffed.Alternatively you can also place it on a gas flame and allow it to puff like how you make phulka. Once the tortillas are cooked turn the mildly hot to low; introduce a few tablespoons of the roasted greens to one side of the tortilla.
9
Evenly spread the grated cheddar on the top.Fold the empty side of the tortilla over the filled side to make a semi circle.
10
Press it down, empty gently cooking oil and low-boil the Roasted greens Quesadilla until golden and crisp on both sides.present the Roasted greens Quesadilla along with Greek Yogurt Dip for a speedy weeknight dinner or as a snack for the kids.
Recipe Information
Cuisine
Mexican
Mexican
Course
Dinner
Dinner
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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