Recipe – Cheese Quesadillas / Mexican Quesadilla

Aviary Photo_131507702514928588

Prep Time:  20 minutes

Cook Time: 30 minutes

Serves: 6


For the Tortilla:

  • Plain flour or all-purpose flour: 1 ½ Cups
  • Water: ¾ Cup or as required
  • Oil: 1 Teaspoon

For the Stuffing:

  • Grated Cheddar Cheese: 1 cup
  • Grated Mozzarella Cheese: 1 cup
  • Salt: ½ Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Green chili: 2, finely chopped
  • Coriander leaves / Cilantro: 2 tablespoons, finely chopped

For the quesadilla:

  • Oil / butter to roast


For the Tortilla

  • Knead the flour using water to a soft dough.
  • Add oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the roti dough on the tawa
  • Flip the roti after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel.

For the Stuffing:

  • Mix all the ingredients for stuffing and keep aside.

For the Quesadillas:

  • Heat in wide bottom pan or tawa.
  • Add ¼ teaspoon butter/ oil.
  • Place one tortilla on the flat surface.
  • Add 2-3 tablespoon of the cheese stuffing on half of the tortilla.
  • Fold the other half on top of the stuffing.
  • Place a heavy pan on top of the half circle on press with a heavy spatula.
  • Flip it slowly and add ¼ teaspoon butter and press again.
  • Roast both sides until crispy and golden brown.
  • Cut each half circle into 3 equal triangles.
  • Serve with Tomato sauce.

Cook’s Note

  • I have used whole wheat tortilla.
  • While roasting quesadillas, you may place 1 tortilla, fill it completely with cheese stuffing and place another tortilla on top of that. Press and roast.
  • You may use sandwich maker to roast the tortilla.



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