• Komal Soni

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.

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