Vegetarian Mexican Quesadilla Recipe
Description:
A delicious and healthy Vegetarian Mexican Quesadilla that brings together the vibrant flavors of fresh vegetables and melty cheese in a quick and easy one-dish meal. Perfect for a family dinner, this dish is made with low-fat ingredients and can be customized with whatever you have on hand, like substituting traditional tortillas with leftover rotis (thin flat Indian bread). This recipe is especially loved by children for its combination of cheese and fresh veggies, making it both nutritious and delicious.
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tortillas (or leftover roti) | 4 Tortillas |
| Britannia Cheese Block | 1 cup (grated) |
| Carrots (Gajjar), finely chopped | 1/4 cup |
| Red Bell Pepper (Capsicum), finely chopped | 1/4 cup |
| Green Bell Pepper (Capsicum), finely chopped | 1/4 cup |
| Green Zucchini, finely chopped | 1 cup |
| Extra Virgin Olive Oil | For toasting |
| Salt | To taste |
| Tabasco Original – Hot Sauce | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 8 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
-
Prepare the Vegetables:
Heat a heavy-bottomed pan over medium heat. Add 1 teaspoon of olive oil and sauté the chopped garlic, bell peppers, carrots, and zucchini. Sprinkle salt over the vegetables and stir-fry until the zucchini and carrots are softened and fully cooked, about 8–10 minutes. Stir in a few dashes of Tabasco sauce and fresh coriander leaves to add flavor. Allow the mixture to cool slightly. -
Assemble the Quesadillas:
Lay the tortillas flat on a clean surface. Spoon a generous amount of the roasted vegetable mixture onto one half of each tortilla. Top with a good handful of grated Britannia cheese, making sure the veggies are well covered. -
Form and Toast the Quesadillas:
Fold the tortillas over to create a half-moon shape, enclosing the filling inside. Lightly smear the top of the quesadilla with softened butter or olive oil to enhance crispiness while toasting. -
Cook the Quesadillas:
Preheat a skillet over medium heat. Place the quesadillas in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Add more butter or olive oil if necessary to prevent sticking and to get that perfect crunch. -
Serve:
Once both sides are crispy and the cheese is melted, remove the quesadillas from the skillet. Cut them into quarters and serve immediately. For a wholesome meal, serve these Vegetarian Mexican Quesadillas alongside fresh lettuce, Mexican salsa, a creamy yogurt dip, and guacamole.
This recipe is perfect for a quick weeknight dinner or a light lunch. The combination of roasted vegetables, cheese, and the heat from the Tabasco sauce brings a delightful, flavorful bite in every serving. You can also experiment with different veggies based on availability, ensuring a versatile dish that can cater to every taste. Enjoy this quick, healthy, and satisfying vegetarian meal!
