Roasted Vegetable Quesadilla Recipe

A healthy nutritious homemade quesadilla using whole wheat rotis, satued vegetables and cheese. The veggies are tempered in extra virgin olive oil to make it a healthy alternative.

4.8
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Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Roasted Vegetable Quesadilla
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ingredients serve

Ingredients for Roasted Vegetable Quesadilla Recipe

  • 1/4 tablespoon Extra virgin olive oil
  • 1 Spring onions bulbs and greens chopped stalks
  • 1/4 No.s Zucchini finely chopped
  • 1/4 No.s Red capsicum finely chopped
  • 1/2 No.s Carrots finely chopped
  • 1/4 cup Red cabbage finely chopped
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Tabasco sauce
  • As required Salt
  • 1/2 cup Whole Wheat Flour
  • 1/4 teaspoon Salt
  • 62.50 gram Cheddar cheeses grated
  • As required Extra virgin olive oil for frying

Directions: Roasted Vegetable Quesadilla Recipe

Cooking Directions

  • STEP 1.In a preheated pan add 1tbsp extra virgin olive oil,4 stalks spring onions greens and bulbs chopped, 1 finely chopped zucchini,2 medium carrots chopped, 1 chopped red capsicum (or any colour).
  • STEP 2. Saute the vegetables for 1 to 2 minutes before adding 1 cup chopped red cabbage and salt to taste.
  • STEP 3.Stir well and cover the pan for 3 to 4 minutes till vegetables are cooked but still have a ‘bite’ (el dente).
  • STEP 4.Then add 1 tsp cumin powder and 1 tsp tabasco sauce and stir. The stuffing for the quesadillas are ready. Keep aside.
  • STEP 5.To make whole wheat quesadilla, take a wide mixing bowl and add 2 cups whole wheat flour,1 tsp salt and water. Combine the ingredients together adding a little water at a time. When the flour and water has come together knead to make firm, smooth non sticky dough.
  • STEP 6.Towards the end when the dough is almost ready add 1 tsp extra virgin olive oil and knead it into the flour.
  • STEP 7. When the dough is ready, divide it into large smooth lemon size balls with no cracks
  • STEP 8. To roll out the rotis dust the flat surface with flour, press the ball to make it disc shaped, dust it in flour and roll it out using a rolling pin to make a large roti. If it begins to stick dust it with flour on both sides and continue rolling it out. Ensure that the edges are not thick.
  • STEP 9. To fry the rotis, preheat a flat pan and place the roti in it. When white spots and bubbles start forming, flips the roti over. Dry cook on both the sides by flipping it over every few minutes till it gets a few golden spots and is cooked through. Do not let it brown too much.
  • STEP 10. At this stage, start assembling the quesadilla. Turn the heat to low, spoon the cooked vegetable mixture onto one half side of the roti, sprinkle cheese generously over the vegetables. Then fold the roti in half and press it down. Drizzle 1 tsp of extra virgin olive oil over the quesadilla.Turn it over and drizzle oil on the other side as well. Press it down and cook it till it is golden brown and toasty on both sides.
  • STEP 11. Cut the quesadilla into triangles and seve.

Special Comments

  • STEP 1.Baby corn ,sweet corn, variety of zucchini colors, any colour capsicum, cabbage maybe used.
  • STEP 2.It is important to chop the vegetables fine inorder to stuff them into the tortilla ( roti).
  • STEP 3.If available ready made tortillas can be used.
  • STEP 4.The trick to making a good dough is to squeeze out the atta when kneading to know how much moisture is there in the dough, so that too much water is not added.
  • STEP 5.When cooking the roti for the quesadilla, it can be cooked as a phulka if using a gas stove.
  • STEP 6.Any type of cheese can be used as long as it melts.
Nutrition
value
547
calories per serving
16 g Fat29 g Protein72 g Carbs9 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    29g
  • Carbs
    72g
  • Fiber
    9g

MacroNutrients

  • Carbs
    72g
  • Protein
    29g
  • Fiber
    9g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    777mg
  • Iron
    5mg
  • Vitamin A
    1265mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    46mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    1mg
  • Phosphorus
    536mg
  • Selenium
    11mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp