After a long day at work or at home, making different things to eat is always frustrating and puzzling! I always wonder how my mom managed to cook different meals 3 times a day every single day, and work full time, and have kids and still stand at the end of the day! Kudos to my mom and mothers everywhere.
This dish will hopefully make your lives a little easier! It’s quick, easy and tasty.
4 flour tortillas (You could also use chapattis/rotis)
1 cup shredded cheese (I use a mixture or monterey jack, pepper jack and cheddar)
1/3 cup Pickled jalapenos (optional)
For the Filling :
1 large onion, thinly sliced lengthwise
1 large tomato, finely chopped
1 green bell pepper, chopped into 2 inch pieces
2 garlic cloves, minced
3 tbsp cilantro, finely chopped
1 jalapeno, finely chopped (discard seeds for a milder flavor)
1/2 tsp coriander powder
1/4 tsp cumin powder
1 tsp salt
1 tbsp canola oil
In a large skillet, heat oil over medium heat. Add garlic, jalapenos and fry for 30 seconds. Add onions and stir fry until onions are cooked and completely translucent. Add tomatoes and cook for 4-5 minutes until they breakdown and start to form a sauce with the onion. Add green bell peppers, salt, coriander and cumin powders and mix well . Cook 7-8 minutes until the spices mellow and the bell pepper softens. Stir in cilantro, remove from heat and set aside.
Grease a non-stick pan with cooking spray and heat over medium heat. Place one tortilla in the pan and spread one tablespoon of the veggie filling evenly just shy of the edges. Evenly sprinkle 1/2 cup of the cheeses over the filling and top with 3-4 pickled jalapenos. (To make the dish mild, skip this step with the extra pickled jalapenos)
Top the second tortilla over this and gently press down and the filling will gently fill out to the edges. Turn the quesadilla over and cook until this side crisps and browns. Remove and let cool.
Make the rest of the tortillas, filling and cheese into quesadillas. Once they are easy to handle and cooled down for a few minutes, halve or quarter them and serve with sour cream.
I have sent this recipe to Culinarty’s Original Recipes.