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Broccoli, Bell Pepper and Cheese Quesadillas


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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?

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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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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Broccoli, Bell Pepper and Cheese Quesadillas recipe - How to make Broccoli, Bell Pepper and Cheese Quesadillas

Tags

Foods to cook in OctoberJain InternationalMexican QuesadillasMexican DelightsOne Meal DinnerMexican PartyTava

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

Ingredients

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
Method
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.
Accompaniments

Coconut and Papaya Drink 
Fruit Daiquiri 
Margarita

Nutrient values per quesadilla
Energy158 cal
Protein5.1 g
Carbohydrates14.3 g
Fiber0.8 g
Fat9.1 g
Cholesterol0 mg
Vitamin A590.7 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.7 mg
Vitamin C36.6 mg
Folic Acid12.2 mcg
Calcium101.5 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.1 mg
Potassium81.3 mg
Zinc0.3 mg

RECIPE SOURCE : Mexican CookingBuy this cookbook

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Reviews

Asparagus, Cheese And Chilli Quesadillas
5
manjirid
 on 24 Nov 10 01:55 PM


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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