💛 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.