Skip to main content

Quesadilla with Mango Salsa

Quesadilla is a Mexican dish.  Savory mixture and cheese is stuffed inside tortilla and folded in half to make a half-moon shape. Quesadilla's are quite easy to make as all the ingredients are readily available in stores.

I love watching Food Network and one day I saw recipe for meat Quesadilla's and I thought why not make it at home with Veggies. So I made it and my husband liked it, it has become a family favorite ever since, even my kids love it .

Ingredients

4 Medium size flour tortilla's
1/3 Cup sliced Green Pepper
1/4 Cup sliced Red Bell Pepper
1 Small Onion sliced
3 tbsp frozen Corn
1/2 Cup canned Black Beans
1/2 Jalapeno cut into semi circles(remove seeds if it's too spicy for you)
1 Cup + 1/4 cup  Mexican blend Cheese
1/2 tsp oil
Salt and Pepper as required
Butter as required
Mango Salsa (Recipe follows)
Hot sauce as required(I prefer Cholula but any brand is fine)

Mango Salsa

1 Mango diced finely
1/3 Cup chopped Red Onion
1/4 Cup chopped Tomatoes
1 tbsp Chopped Coriander
1/2 tbsp Lime juice
1/4  Jalapeno chopped finely
2-3 drops of hot sauce
Salt and Pepper as required

Method

Mix all the ingredients for salsa in a bowl and mix. Make salsa couple of hours or more in advance if possible so that all the flavors blend in. This is your Salsa.



Heat 1/2 oil add Peppers(except Jalapenos) and Onions and saute on high heat for few minutes. Then add Corn and Jalapenos and saute again until all the veggies are nice and charred but not softened. Shut off the gas and add salt and pepper. Keep aside.

For assembling, take tortilla, heat it just enough to make warm. Keep it on a plate, spread hot sauce(as much you desire). On half side of the tortilla sprinkle cheese, 1 spoon veggies, 1 spoon salsa, 1 spoon black beans and finish it off with Cheese and fold over the other side of tortilla.



Spread little butter on both sides and grill it on griddle or in a frying pan until lightly brown. Let it cool a bit and cut Quesadilla's into wedges and serve with sour cream and Salsa.


Quick Tips

You can explore by using different flavored tortillas, they come in so many flavors. 

Comments

Popular posts from this blog

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for