Tandoori Veggie Quesadillas

💛 INGREDIENTS 💛

• 6 pieces flour tortillas

• Mozzarella cheese

• Butter to toast

• Jalapeno slices to garnish

Tandoori Veggie mix:

• 1 green capsicum, chopped

• 1/2 red capsicum, chopped

• 1/2 yellow capsicum, chopped

• 1 zucchini, chopped

• 1/2 carrot, chopped

• 3-4 mushrooms, chopped

• 1/2 cup sweet corn, boiled

• 2 tablespoons oil

• 1 tablespoon butter

• 1 teaspoon cumin

• 1 tablespoon chili powder

• 1/2 tablespoon roasted cumin powder

• 1/4 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1 teaspoon chat masala

• 1 tablespoon any Mexican seasoning

• Salt and black pepper to taste

• 1 teaspoon lemon juice

• 2 tablespoons coriander, chopped

Sauce spread mix:

• 2 tablespoons cream cheese

• 1 tablespoon sriracha/chili sauce

• 1/2 tablespoon eggless mayonnaise

💚 INSTRUCTIONS 💚

• In a skillet, heat oil.

• Add the cumin seeds and let splutter.

• Add all the chopped veggies and saute until slightly softened.

• Then add all the masalas (or seasonings) and continue to stir.

• Add lemon juice, coriander, and butter and stir well. Remove from heat.

• In a large pan, heat a little bit of butter and add one tortilla spread with a layer of the cream cheese sauce mixture.

• Top with cheese, a few spoonfuls of the tandoori veggie filling, additional cheese, and another tortilla on top.

• Toast the quesadilla on each side until golden brown.

• Remove from heat, cut into slices, and serve hot with jalapeno and sauce mix.