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+ servings
stacked veggie quesadilla served with lime wedges, sour cream and salsa
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5 from 2 votes

Indian Vegetable Quesadillas

Masala Vegetable Quesadillas loaded with veggies, warm Indian spice and mexican style cheese tucked in a pan fried tortilla.
Prep Time10 minutes
Cook Time13 minutes
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 3
Author: Madhavi

Ingredients

  • 1 small yellow bell pepper, sliced
  • 1 small red bell pepper, sliced
  • ½ cup frozen corn, rinsed
  • 1 onion, sliced
  • 2 to 3 cloves of garlic, minced
  • 1 jalapeno, finely chopped
  • 1.5 tbsp oil more to pan fry the quesadillas
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 to 2 tsp coriander powder
  • 1 to 2 tsp garam masala
  • 1 tsp red chili powder or to taste
  • salt to taste
  • Shredded mexican style cheese
  • 5-6 Flour tortillas
  • a handful of chopped coriander leaves
  • lime wedges

Instructions

Making the veggie filling

  • In to a skillet heta oil and add the cumin seeds and finely diced jalapeno ( or green chili). saute for 30-45 seconds. Add the sliced onion, chopped garlic and a pinch of salt. Cook for two minutes.
  • Add the bell peppers and cook till the onion and peppers get soft.
  • Add the corn, all the spices and salt. Cook for 5 minutes.
  • Taste and adjust the seasoning. Finally add some chopped cilantro and a squeeze of lime juice. The filling is ready.

Assembling the tortilla

  • Heat a pan and lightly toast one side of the quesadilla for 30-45 seconds. ( this step is optional)
  • To one side of the tortilla spread some cheese and add some filling and top it with more cheese.

Pan frying the quesadillas

  • Heat a large pan and drizzle some oil. Gently place the tortilla in to the pan and press down and cook on medium flame till light brown. Flip on other side and cook till golden brown and crunchy.
  • Slice and veggie quesadillas are ready to be served.

Notes

Adjust the amount of spices depending on how you like it. This recipe gives moderate spice level.