Quesadilla | Veg Quesadilla Recipe | Cheesy Quesadilla | Mexican style Quesadilla | Tortilla Recipe
Quesadilla | Veg Quesadilla Recipe | Cheesy Quesadilla | Mexican style Quesadilla | Tortilla Recipe
Quesadilla is a lovely dish from Mexican cuisine. This typically has tortilla as a base and cheese, vegetables, salsa as filling inside. These are perfect for evening get-togethers or can be served for dinner.
Homemade Salsa Recipe link -
#Quesadilla #VegQuesadillaRecipe #CheesyQuesadilla #IndianstyleQuesadilla #Tortilla #vegfilling #tortillarecipe #HomemadeSalsa #mexicansalsarecipe #quicksalsarecipe #salsarecipe #mexicanrecipes #mexicanfood #authenticmexicansalsarecipe #mexicansalsa #homecooking
Prep Time: 25 mins
Cook Time: 25 mins
Servings: 4
Ingredients
To Make Tortilla
Maida/all Purpose Flour - 2 Cups
Salt - 1 Tsp
Baking Powder - 1/2 Tsp
Oil - 5 Tbsp
Hot Water
To Make Veg Filling
Cooked Sweet Corn - 1 Cup
Onion - 1 No. Finely Chopped
Green Capsicum Finely Chopped
Red Capsicum Finely Chopped
Green Chilli - 1 No. Finely Chopped
Chopped Coriander Leaves
Salt - 1/4 Tsp
Pepper - 1/4 Tsp
Mixed Herbs - 1/4 Tsp
To Make Quesadilla
Oil
Tortilla
Grated Cheese
Veg Filling
Salsa
Method:
1. Mix maida, salt, baking powder in a bowl.
2. Add oil and mix again. Pour some hot water gradually and prepare the dough. Knead it for 3 mins.
3. Cover and let the dough rest for 2 hours in room temperature.
4. Divide the dough into equal size balls and keep them aside.
5. Dust the rolling surface with some flour and roll each dough ball fine and thin.
6. Heat a tawa and cook the tortillas on medium flame for 40 seconds on each side.
7. Wrap the prepared tortillas in a cloth to make sure they are soft.
8. To a large bowl, add sweetcorn, onions, green capsicum, red capsicum, green chili, chopped coriander, salt, pepper, mixed herbs and mix well. Keep this aside.
9. Grease a pan with some oil and let it heat on medium low.
10. Place the tortilla on it and put some cheese, vegetable filling and salsa on one side.
11. Close it all with the other half of tortilla.
12. Gently press and make sure the filled tortillas are cooked on both sides.
13. Yummy Quesadillas are ready to be served.
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Tex-mex Chicken Stack Recipe
Tex-mex Chicken Stack Recipe
Stack 10 Tortillas, Cut 4 Strips, And Grab A Bundt Pan!
Get Ready For The Taco Crunch Ring — Soft Shell Taco Meets Crunchwrap Supreme ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ Who amongst us hasn't been faced with this horrible dilemma when eating Tex-Mex: soft shell tacos or crunchwrap supreme? With stakes this high, you should never have to choose just one! If you love both, but just don't have a big enough appetite to eat both dishes at the same time, the solution is simple: combine 2 dishes into 1. With all the simple comforts of a taco, combined with the crisp, contained offerings of a crunchwrap, you'll love this layered ring that tastes even better than it looks.
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Yield: 1
Prep Time: 15 minutes
Cooking Time: 1 hour
You'll Need:
For the taco crunch ring:
- 10 large (10-inch) flour tortillas
- 2 cups shredded cheddar cheese, divided
- taco meat
- 2 cups shredded Monterey Jack cheese, divided
- tortilla chips
For the taco meat:
- 2 tbsp olive oil
- 1 lb ground beef
- 1 large white onion, diced
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 tsp pepper
- 2 tbsp cayenne pepper
- 1 tsp salt
- 2 tbsp paprika
- 1 tsp ground cumin
- juice of 1 lime
Here's How:
1. Preheat the oven to 350°F. Stack 10 flour tortillas on top of each other and cut the stack into 4 equal sections.
2. Grease a bundt pan with cooking spray and line the pan with the rectangular tortilla strips in a fanned pattern so that they overlap.
3. Spread half of the cheddar cheese over the tortilla strips.
4. For the taco meat, heat some olive oil in a large pan over medium heat and brown the ground beef. Add the vegetables and seasonings to the pan, cook for about 5-10 minutes, and then add the lime juice.
5. Let the taco meat cool slightly and then spread half of it over the cheddar cheese in the bundt pan. Top the taco meat with a layer of rounded tortilla strips.
6. Continue to layer in the following order: Monterey Jack cheese, tortilla chips, rounded tortilla strips, cheddar cheese, taco meat, Monterey Jack cheese, and the remaining rounded tortilla strips. Transfer the bundt pan to the oven and cook at 350°F for 45 minutes.
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Throw in a side of salsa or guacamole and it looks like you've got your new go-to Taco Tuesday recipe! Get the recipe for the Tex Mex Chicken featured in the bonus video:
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How to Make the Best Tex-Mex Enchiladas | Basics with Babish
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Recipe: basicswithbabish.co/basicsepisodes/tex-mex-enchiladas
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00:00 BetterHelp
01:17 Beef Enchiladas
02:29 Enchilada Sauce
04:04 Chicken Enchiladas
04:50 Salsa Verde
05:29 Vegetarian Enchiladas
06:00 Assembly
Arrange 7 Tortillas In The Pan For A Big Tex-Mex Party – Yummy!
Sheet Pan Chicken Fajita Crunchwrap With A Spicy Dip | When it comes to Tex-Mex, fajitas are an unsung hero that don't get nearly the kind of attention they deserve. But that's all about to change with this delicious hybrid dish that combines the fresh, delicious taste of fajitas with the incredible texture of crunchwraps. The combination of sautéed vegetables, seasoned meat, and crisp flour tortillas topped off with a spicy dip is definitely something to write home about!
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You'll Need:
For the fajita seasoning:
- 2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp cayenne pepper
- ½ tsp cinnamon
- 1 tsp ground cumin
- 1 tsp brown sugar
For the crunchwrap:
- 4 chicken breasts, sliced
- 3 onions, sliced
- 2 yellow peppers, cut into strips
- 2 red peppers, cut into strips
- 1 green pepper, cut into strips
- 2 tbsp fajita seasoning
- 3 tbsp olive oil
- 1 tsp melted butter
- 9 large flour tortillas
- 6 oz shredded Monterey Jack cheese (or Pepper Jack or queso quesadilla cheese)
- 3 oz spicy tortilla chips
For the dip:
- 6 oz cream cheese
- 3 oz mayonnaise
- 1 tbsp fajita seasoning
- 3 tbsp sliced jalapeños
- 1 tbsp honey
- juice of 1 lime
- 1 pinch of salt
Here's How:
1. Preheat the oven to 400°F and prepare the fajita seasoning. Slice the peppers, onions, and chicken breasts and add the strips to a pan. Drizzle 3 tbsp of olive oil on top, season with 2 tbsp of fajita seasoning, mix well, and cook for 25 minutes. After the chicken and vegetables have cooked, remove the pan from the oven and lower the temperature to 350°F.
2. Coat another deep sheet pan with melted butter and arrange 7 tortillas on the pan as shown in the video.
3. Spread half of the cheese over the base of the dish, followed by half of the fajita mix.
4. Spread the tortilla chips over the fajita mix, followed by the rest of the fajita mix and then the rest of the cheese.
5. Cover everything with 2 additional tortillas in the middle of the dish and then fold the protruding edges of the other tortillas inwards.
6. Cover the pan with a piece of parchment paper and push it down with another pan. Place the sheet pan with the fajita crunchwrap in the oven and bake at 350°F for 30 minutes.
7. Prepare the dip using the above ingredients.
8. Cut the chicken fajita crunchwrap into individual portions and enjoy!
Now that's what we call a fiesta! If you want to keep the party going, you can find the recipe for the Chicken Avocado Fiesta Salad featured in the bonus video here:
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Vegetable Tortilla Stack | Countdown’s Own Recipe
Countdown’s Own Tortillas are more than just a delicious wrap option, being perfect for this Vegetable Tortilla Stack, a quick and easy meal option that’s also perfect for using up those leftover veges.