How to make Veggie Quesadillas-SK Khazana -
These quesadillas are special – the stuffing has a smoky flavour which is unusual
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : 3 coloured capsicums, Green zucchini (हरी ज़ुकीनी)
Cuisine : Mexican
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Akhrot Seekh Kabab Makki Paneer Pakora Soya Shammi Kebab Malabar Prawns-SK Khazana
Veggie Quesadillas-SK Khazana Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Veggie Quesadillas-SK Khazana Recipe
3 coloured capsicums finely chopped 2 tablespoons
Green zucchini finely chopped 2 tablespoons
Broccoli blanched and cut into small pieces 6-8 florets
Corn kernels boiled 1 tablespoon
Whole what flour rotis 8
Olive oil 1 tablespo as required
Black pepper powder to taste
Paprika 1 teaspoon
Salt to taste
Green olives sliced 2-3
Processed cheese grated 2 tablespo as required
Salsa to serve
Method
Step 1
Heat 1-2 pieces of coal directly on flame.
Step 2
Heat 1 tablespoon olive oil in a non-stick pan. Add mixed capsicums, zucchini, broccoli florets and corn kernels and sauté for 1 minute.
Step 3
Add pepper powder, paprika and salt and sauté for 1 minute. Transfer into a bowl. Place green olive slices and cheese on top.
Step 4
Make a cavity in the center of the bowl.
Step 5
Place a small steel bowl in the center of the vegetable bowl. Put the hot coal pieces in the steel bowl, drizzle some olive oil on top and cover the vegetable bowl immediately with aluminium foil. Set aside for 5-10 minutes. Remove the steel bowl.
Step 6
Mix the smoked vegetable mixture well.
Step 7
Heat a non-stick tawa and grease with some olive oil.
Step 8
Keep the rotis on the worktop. To prepare one quesadilla, spread some smoked vegetable mixture on one roti, top with some cheese and cover with another roti. Press lightly.
Step 9
Place the quesadilla on hot tawa and cook, turning sides, till both sides are golden brown and crisp. Make more quesadillas similarly.
Step 10
Cut each quesadillas into triangles and serve hot with salsa.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
