to have rotis/flour tortillas with some veggies , greens and some cheese with
sabziz, rotis too. This is nothing but a desi version of our stuffed parathas
but served after slicing them after it is toasted brown on a stove top or tava.
with some vegetables or meat , cheese, other ingredients, and then folded in half to form a half-moon
shape. It is sliced to smaller pieces while serving.
tortilla and the Spanish word for cheese queso.
cooked without the addition of any oil. Quesadillas are served with green or
red salsa, chopped onion, guacamole, and Mexican sour cream.
layer with grated mozzarella and
simple fillings. Be patient and keep
the gas flame on very low, you don’t want to scorch the tortillas, until everything
, especially the cheese is warm and gooey, then fold and slice..
making the quesadillas. A little too much oil or butter will make it
soggy and greasy instead of crispy. Half
a teaspoon should do the trick. To get the
a crispy golden quesadilla
just coat the bottom of the pan .
with the fillings. Use just a few simple veggies and ingredients and only use about ½ to ¾ cup or so per quesadilla.
tortillas /rotis are perfectly golden brown and crisp it is
folded and the melted cheese will help
prevent fillings from spilling out on the plate.
wish to add. So play around but don’t go overboard with the fillings.
of peppers, spinach shreds, onions minced, grated corn, grated or finely
chopped carrots, coarsely ground cooked green peas.
Warm the tortilla/roti on a heated skillet with a tsp of oil smeared all over the pan. Sprinkle the grated cheese all over.
Sprinkle the filling all over the tortilla.
Sprinkle more cheese on top of filings and place another tortilla on top and press lightly with a spatula. Then flip over on the other side just when the cheese has started melting and the fillings remain in place.
( I used rotis )
if using shelled corn otherwise you can use grated corn from the cob directly.
Easy to handle too).
herbs, some dried parsleys, basil, chives
ingredients given under the heading, all the greens, corn , salt with all the
spices and a tsp of oil. Till they appear little cooked but not mushy. You
don’t want a soggy quesadilla. Don’t use cheese in this filling now.
tortilla ,let it warm up and then spread
the cheese layer first on top and then spoon the filling prepared , and
sprinkle some more grated cheese on top and place another roti or tortilla on
top and keep the flame on low.
remain in place and then carefully flip over both the rotis/tortillas with the
filling inside together , the fillings
will not spill out now as the cheese
would have spread and melted and all the
ingredients would be holding together on account of the melted cheese.
the flame and let cool before you slice it .
place the fillings and cheese on one half of the tortilla and then when it gets
warmed up , just fold the tortilla and press lightly witha spatula and flip on
both sided till browned and crisp , like a half moon shae.
just a drop of oil on the pan and then toast the roti./tortilla first, they
start getting firm and brown, the n place the ingredients.
will scorch the rotis even before the cheese has melted.