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Indo Chinese Mexican – Veggie Quesadilla Recipe with a twist

I am a vegetarian. I don’t eat fish / chicken / any kind of meat. No mushrooms even. With eggs it is a little bit crooked tale – I do eat bakery products that have eggs, but if I see something being cooked with eggs in front of me, I am sure I won’t have the heart to eat it. With so many restrictions it is not always easy to find something readily available and tasty to eat. Definitely not easy in our office cafe down here in Nashville.

But our good chef found a way around it when several others like me ended showing up in the cafe and wondering around lost looking for lunch.

He started making veggie quesadillas for us!

First he started with only onions, tomatoes and capsicums. Then he would ask us to get salad of our choice, he’d chop those veggies and make yummy quesadillas out of them. Creative, isn’t it? And he did make them very yummy, too :)

Taking a cue from him, I decided to re-create some of that magic for my dear husband and little princesses. I wasn’t very sure my folks would like the slightly raw taste of veggies. So I did a quick and as-dry-as-possible stir fry with those veggies chopped into small pieces. Seasoned it with soy sauce + chilly sauce and used that one as the filling.


For the stuffing: finely chop onion, tomatoes, broccoli, green+red+yellow capsicum. Heat a spoonful of oil in a pan and add these veggies one by one. Add corn kernels (optional). Saute for a couple minutes and add soy sauce + chilly sauce as per your taste. Cook uncovered for a couple more minutes. Adjust salt, if needed.

For tortillas: Make a soft dough with 1 cup wheat flour + 1/2 cup oats flour (grind regular Quaker oats to fine powder) + salt to taste and sufficient water. Take a portion the size of a small lemon and roll into a flat tortilla (roti). Heat a girdle (tawa) and place the tortilla on to it. When it starts to change color slightly (in about 10 seconds), flip it over and spread a layer of grated cheese on top. Once the cheese begins to melt a little, spread a layer of the stir fried veggies over half of the tortilla. Carefully lift the other half with a spatula and fold it over the veggies. Press with the spatula so it sort of sticks together. Cook evenly on front and back.

Cut into wedges and serve hot with tomato ketchup or salsa or any other savory dip.


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