Veggie Loaded Mini Quesadillas

Name: Veggie Loaded Mini Quesadillas
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 3 tbsp vegetable oil; 1/2 tsp salt; 1 1/2 tsp baking powder; 1/2 cup warm water; 1 tbsp olive oil; 1/4 cup chopped onions; 2 finely chopped green chillies; 1 cup sliced mushrooms; 1 1/2 cups diced bell peppers (red, yellow, and green); 1/2 tsp salt or to taste; 1/4 tsp red chilli flakes; 1 tsp cumin powder (jeera); 1 tsp garlic powder; 2 cups grated cheddar cheese

Madhu Bindra @madhubindra

Looking for an easy way to get your daily dose of veggies? Packed with nutrient-rich vegetables, these mini quesadillas are sure to be a hit with friends and family. #goldenapron23 #week14 #tortilla

Madhu Bindra @madhubindra

Looking for an easy way to get your daily dose of veggies? Packed with nutrient-rich vegetables, these mini quesadillas are sure to be a hit with friends and family. #goldenapron23 #week14 #tortilla

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Ingredients

45 minutes

4 servings

For the tortillas
1 cupall-purpose flour
1/2 cupwhole wheat flour
3 tbspvegetable oil
1/2 tspsalt
1 1/2 tspbaking powder
1/2 cupwarm water
For the filling
1 tbspolive oil
1/4 cupchopped onions
2finely chopped green chillies
1 cupsliced mushrooms
1 1/2 cupsdiced bell peppers (red, yellow, and green)
1/2 tspsalt or to taste
1/4 tspred chilli flakes
1 tspcumin powder (jeera)
1 tspgarlic powder
2 cupsgrated cheddar cheese

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Steps

45 minutes

1

To begin, combine flour, salt, and baking powder in a large bowl.
2

Add in oil and warm water. Mix until the dough starts to come together. Move the dough to a lightly floured work surface and knead for 1-2 minutes until it is soft and smooth. Keep aside for 15-20 minutes.
3

In the meantime, prepare the filling. Heat 1 tbsp of olive oil in a pan. Add in the onions and green chillies. Saute until onions are translucent.
4

Add the mushrooms and saute for a few minutes until they begin to sweat.
5

Now add in the bell peppers. Mix. Season with salt, red chilli flakes, cumin powder, and garlic powder. Saute for a minute ensuring the bell peppers are still crunchy. Remove to a bowl and keep aside to cool.
6

To prepare the tortillas, divide the rested dough into 12 equal portions. Roll out into very thin mini-size tortillas, around 5” in diameter.
7

Heat a griddle or a tawa. Cook the tortillas on medium to low heat and cook until bubbles begin to appear. Turn it over and cook the other side as you would do a chapati. Remove to a box and cover with a kitchen cloth to prevent it from drying out. Prepare the other tortillas similarly.
8

To prepare the quesadillas, place the tortilla on a flat surface. Place a generous amount of cheese on half of the tortillas. Add the filling. Top it with more cheese and fold it over.
9

Heat a griddle or tawa. Brush it with oil. Place the quesadillas and push them down a bit. Cook on low to medium heat until they colorize and are crisp. Turn over. Brush some more oil on top and cook until done.
10

The Veggie Loaded Mini Quesadillas are ready to serve. Serve hot with a dip of your choice.