What’s for dinner today?? Let’s eat Mexican at home dear!!
Whole Wheat Quesadillas
Author:
Ingredients
- For tortillas:
- 2 cups whole wheat flour
- 2 tbsps Oil
- ½ tsp salt
- Warm water (For kneading as required)
- For the stuffing:
- Onion chopped
- Cabbage finely shredded
- Carrots Finely Grated
- Colored Peppers Chopped
- Spring onions finely chopped
- Crumbled Paneer
- Garlic finely chopped
- Salt to taste
- Pepper Pd ½ tsp
- 1 cup grated cheese
- 1/2 cup sour cream (optional)
- 2 tsp Oil
Instructions
For tortillas:
- Mix all the ingredients except water.
- Make soft dough, kneading well with the help of warm water.
- Keep aside for 15 mts.
- Take a small ball from the dough and roll out a paper thin roti on floured surface.
- Preheat your skillet over medium/medium-high heat and cook roti maybe about 5 seconds on each side.
- I flipped mine back and forth a couple of times, until they looked done.
For the stuffing:
- Sauté Garlic & vegetables in oil for few minutes & add salt & pepper.
- Start at the center of the tortilla, evenly spread the vegetable stuffing Top it with paneer and cheese.
- Place another tortilla on top and press the edges.
- Place a lightly oiled skillet over medium heat.
- Place the tortilla in the skillet and cook it from both sides.
- When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board.
- Slice into 8 wedges and serve warm.
- Serve with fresh salsa, guacamole or sour cream.