Quesadilla is a dish in Mexican cuisine or Tex-Mex. Exactly what constitutes a quesadilla varies from region to region and between the U.S. and Mexico, and is not universally agreed upon, but there are certain similarities between the different versions that people generally agree upon, namely that the quesadilla is cooked after being filled or stuffed. “Queso” is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside.

The recipe here is made with healthy and low fat at ingredients (unlike the traditional dish) is a regular at my home for dinners. Most times, to make it quick, if I don’t have tortillas at home, I use up old roti’s aka phulka’s and make quesadillas out of them for my children. They simply love the combination of cheese and vegetables.

Serve with the lettuce, salsa, sour cream, and guacamole.

This is my entry for Game Night Party Event ~Fun and Food

Serves: 6 as hors d’oeuvres

Cooking time: 30 minutes (about 5-8 minutes per tortilla) Preparation Time: 20 minutes

 

Ingredients

• 6 flour tortillas
• 1 cup grated cheese; either Monterey Jack or sharp cheddar cheese
• 1 cup chopped mushrooms
• 1 cup chopped onions or green onions
• ¼ cup chopped cabbage
• ¼ cup chopped green bell peppers
• 1 cup chopped fresh tomatoes
• Butter/oil for toasting the tortillas
• Salt and pepper to taste to taste

Method

Heat oil in a pan, sauté the onions, mushrooms and green bell peppers until tender. Turn off heat. Add cabbage, tomatoes, salt and pepper and set aside this vegetable mixture.

Heat a cast iron frying pan to medium heat.

Take one flour tortilla and place it in the pan. Spread some butter/oil on the tortilla. Toast the tortillas for about 10 seconds each side until air pockets begin to form within the tortilla.

Spread about 2 tablespoons of the vegetable mixture over one half of the tortilla. Add about a tablespoon of cheese on top of this vegetable mixture.

Fold the tortilla covering the mixture into a half moon shape. Press down on the tortilla for a few seconds, allowing the cheese to melt.

Flip the quesadilla to toast the other side, making sure neither of the sides get too brown, monitor the heat of the iron skillet. Toast until golden spots appear and the tortillas are lightly crisp.

Serve with the lettuce, salsa, sour cream, and guacamole.

Alternative Cooking Option in an Oven

Heat oven to 350 F. Follow the same steps as above from filling to folding. Place in a cookie sheet and bake in oven long enough for cheese to melt, about eight to 10 minutes, but do not dry out tortillas.

Remove quesadillas from oven.

Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve hot with lettuce, salsa, sour cream, and guacamole.

Note

The stuffing for the quesadillas can be anything of your choice, cooked, uncooked, meat, olives, and vegetables. Experimenting can get fun and tasty with this dish. Cheese can be omitted if desired and it will taste just as great.

Also note, that it may not suffice as a meal for a lot of people.

Filed under: Hors d'oeuvres, Mexican

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