Broccoli, Bell Pepper and Cheese Quesadillas


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Fresh, homemade quesadillas stuffed with the choicest combination of vegetables, this one is sure to make you drool unabashedly! Broccoli, Bell Pepper and Cheese Quesadillas are perfect is every aspect, be it the combination of colours, flavours or textures. Crunchy vegetables, gooey cheese and flavourful seasonings, what more can you ask for in a quesadilla filling? Cooking the quesadillas with the filling done ensures that they bind together well inside, while being crisp outside – once again, a sign of perfection!

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Preparation Time: 
Cooking Time: 
Makes 8 quesadillas
Show me for quesadillas


For The Dough
3/4 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste

To Be Mixed Into A Filling
2 cups blanched and chopped broccoli
1 cup chopped capsicum (red and yellow)
1 cup grated processed cheese
1 tbsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for cooking

For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Cover with a lid and keep aside for 15 minutes.

How to proceed

  1. Divide the filling into 8 equal portions and keep aside.
  2. Divide the dough into 8 equal portions.
  3. Roll each portion into a 175 mm. (7”) diameter circle using a little plain flour for rolling.
  4. Place a roti on a flat, dry surface, spread a portion of the filling on half of the roti and fold it over to make a semi-circle.
  5. Heat a non-stick tava (griddle) and cook each quesadillas, using a little oil, till golden brown spots appear on both the sides.
  6. Repeat steps 3 to 5 to make 7 more quesadillas.
  7. Serve immediately.
RECIPE SOURCE : Mexican CookingBuy this cookbook
1 review received for Broccoli, Bell Pepper and Cheese Quesadillas

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 Reviewed By
manjiridNovember 24, 2010

So simple, so quick and sooo tasty! This recipe is Mexican food at its best! Even a non-cook can make it and make it well. :)

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Helpful reviews for this recipe
Reviewed November 24, 2010by manjirid

So simple, so quick and sooo tasty! This recipe is Mexican food at its best! Even a non-cook can make it and make it well. :)

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