Name: Vegetable Quesadilla recipe by Swapna Sunil at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup : Green onions chopped; 1 large : Tomato diced; 1/2 cup : Bell pepper chopped; 2 nos : Green chilies finely chopped; 2 cups : Baby Spinach chopped; 1 cup : Mushrooms sliced; 2 tsp : Oil for sauteing; Salt to taste; 1 tbsp : Garlic powder; 1 tsp : Red chilli flakes; 2 cups : Shredded Cheese of choice; 8 nos : Flour/corn tortillas; Oil for pan frying tortillas

ABOUT Vegetable Quesadilla RECIPE

The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with vegetables and avocado the quesadilla is whatever you want to make it.

Ingredients Serving: 4

1/2 cup : Green onions chopped
1 large : Tomato diced
1/2 cup : Bell pepper chopped
2 nos : Green chilies finely chopped
2 cups : Baby Spinach chopped
1 cup : Mushrooms sliced
2 tsp : Oil for sauteing
Salt to taste
1 tbsp : Garlic powder
1 tsp : Red chilli flakes
2 cups : Shredded Cheese of choice
8 nos : Flour/corn tortillas
Oil for pan frying tortillas

Instructions

Heat Oil in a non-stick pan. Add all of the vegetables and saute for 1 to 2 minutes.
Add Salt, Garlic Powder and Red Chili Flakes. Continue cooking for couple more minutes or until most of the juices dry up. Keep the mixture aside.
Heat few drops Oil in a non-stick skillet. Place one flour tortilla over the oil and Cook until light golden brown.
Flip over the tortilla and spread cheese as per preference over it.
Now spread vegetable mixture over the cheese.
Cover it with another tortilla. Spread a little oil over the top of second tortilla and flip over. Cook until tortilla is light golden brown and cheese is melted.
Cut into quarters and serve hot with salsa, sour cream or guacamole.
Quick fix meal for busy weekdays.

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