How to make Vegetable Quesadillas - Cornmeal tortilla filled with vegetables, chipotle sauce, cheese and kidney beans.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cornmeal Tortillas, Red Capsicum (लाल शिमला मिर्च )

Cuisine : Mexican

Course : Snacks and Starters

Vegetable Quesadillas Recipe Card

Vegetable Quesadillas

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

You can also find more Snacks and Starters recipes like Almond and Date Crunchies, Lehsooni Aloo Tikki, Cola Chicken Burger, Lettuce Parcels.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Quesadillas Recipe

  • Cornmeal Tortillas 6

  • Red Capsicum 1 inch pieces

  • Olive oil 4 tablespoons

  • Whole dry red chillies 2-3

  • Tomatoes 1 inch pieces 4 large

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Onion chopped 1 medium

  • Carrot cut into thin strips 1 medium

  • Cabbage shredded 1/4 medium

  • Green capsicum seeded, thin strips 1 medium

  • Chipotle sauce 2 tablespoons

  • Cheese grated 1 cup

  • Kidney beans boiled, coarsely ground 1/2 cup


Step 1

Heat one tablespoon olive oil in a pan.

Step 2

Add red capsicum, dry red chillies, half the tomatoes and garlic cloves and sauté on high heat till slightly charred. Cool and put them in a blender. Add the remaining tomatoes along with salt and lemon juice and grind coarsely.

Step 3

Transfer the salsa into a bowl. Preheat oven to 180 °C. Heat one tablespoon olive oil in a pan. Add onion and sauté. Add carrot and stir. Add cabbage, green capsicum and salt and mix. Add chipotle sauce and mix. Take it off the heat.

Step 4

Place a tortilla on a baking tray. Spread some vegetable mixture over it. Sprinkle some cheese and cover with another tortilla. Spread coarsely mashed kidney beans and top it up with some more cheese.

Step 5

Cover with another tortilla. Drizzle olive oil over and sprinkle a little cheese. Similarly prepare another tortilla sandwich.

Step 6

Place them in the preheated oven and bake till the cheese melts.

Step 7

Halve each tortilla sandwich and serve hot with the salsa.