Quesadilla

Ingredients:

For flour tortillas:

1 3/4 cups flour

2 tbsps butter

1/2 tsp salt

1/2 tsp baking pwd

approx 1/2 cup warm milk or water

For the vegetable filling:

onions, cabbage, beans, carrots, capsicum, baby corn, sweet corn, green peas, mushrooms, spring onions or any vegetables of your choice

salt to taste

red chilli flakes

3/4 – 1 cup grated cheese

1/2 cup sour cream (optional)

1 First combine all the ingredients except milk. Now slowly add the warm milk or water to knead to a soft dough, kneading well for 4-5 mts. Keep aside for 15 mts and during this sitting time of dough, prepare the vegetable filling.
2 Make lemon sized balls of the dough and using a rolling pin to roll out like very thin rotis of approx 8″-9″ size.
3 Pre-heat a griddle and place each tortilla on the hot griddle for only 4-5 seconds on each side and remove. They shouldn’t be roasted brown at this stage. Keep aside all the lightly toasted tortillas.

For the vegetable filling:
4 The vegetables I used were grated carrots, finely chopped cabbage, capsicum, baby corn, onions, sweet corn, grated paneer, tomatoes and coriander leaves. Saute the garlic first followed by the vegetables in olive oil for 3 mts, season with salt and red chilli flakes. (you can skip the saute part).

5 Take the vegetable filling and place in the centre of each tortilla, spread a tbsp of sour cream, sprinkle grated cheese and wet the edges of the tortilla with water. Place another tortilla on top and press the edges. Take a fork and press along the edges as shown in the picture above.
6 Pre-heat a griddle and on medium heat roast both sides of the quesadilla flipping over to toast both sides. Ensure that you cook it over medium heat, you want the cheese to melt inside. Drizzle some oil if you want while frying the quesadilla. Remove quesadilla onto a serving plate, slice into triangles with a pizza cutter and serve hot with salsa or tomato sauce.