What2Eat
Roasted Vegetable Quesadilla Recipe With Zucchini, Carrots & Red Cabbage
MexicanDinnerHigh Protein

Roasted Vegetable Quesadilla Recipe With Zucchini, Carrots & Red Cabbage

A high protein Mexican recipe with whole wheat flour, salt - to taste, stalks spring onion (bulb & greens) - finely chopped. Ready in 50 min, serves 6.

Curated byMateo Hernandez🇲🇽

Calories
585kcal
Estimated Cost
₹275-425
Carbs76g
Protein35g
Fats16g
Servings Scaler
6

Instructions

22 steps
  1. 1

    To begin making the Roasted Vegetable Quesadilla Recipe, first prep all the ingredients and keep them ready for cooking

    extra virgin olive oil - for cooking
  2. 2

    In a heavy bottomed pan, add a teaspoon of oil and the spring onions, chopped carrots and zucchini

    stalks spring onion (bulb & greens) - finely chopped(4)carrots (gajjar) - finely chopped(1)yellow zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)red cabbage - finely chopped(1 cup)
  3. 3

    Saute the zucchini and carrots until they soften a bit

    carrots (gajjar) - finely chopped(1)yellow zucchini - finely chopped(1)
  4. 4

    Once lightly softened, add the chopped red cabbage and sprinkle salt to taste

    salt - to tastestalks spring onion (bulb & greens) - finely chopped(4)carrots (gajjar) - finely chopped(1)yellow zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)red cabbage - finely chopped(1 cup)
  5. 5

    Stir to combine the salt

    salt - to taste
  6. 6

    Cover the pan and allow the vegetables to get cooked until they have a firm bite to it and yet feel cooked

  7. 7

    Once the vegetables are well roasted and begin to start sweating, add the cumin powder and tabasco sauce and stir well to combine

    tabasco original - hot sauce(1 teaspoon)cumin powder (jeera)(1 teaspoon)
  8. 8

    Turn off the heat and keep the roasted vegetables aside

  9. 9

    The next step is the make the dough for the tortillas; add the flour to a large mixing bowl, salt and mix well

    whole wheat flour(2 cups)salt - to taste
  10. 10

    Add little water at a time and knead to make a firm and smooth dough

  11. 11

    Once all the flour has come together, drizzle a little oil in the top and knead again to make a perfect non sticky dough

    whole wheat flour(2 cups)
  12. 12

    Divide the dough into very large lemon size balls and keep aside

  13. 13

    Dust the ball in flour and start rolling into a tortilla of 8 inches in diameter

    whole wheat flour(2 cups)
  14. 14

    Preheat a pan over medium heat and place the rolled out dough on the pan

  15. 15

    Keep pressing, flipping and turning the tortilla, until it gets cooked on both the sides

  16. 16

    Keep pressing around the edges to allow it to get cooked evenly and gets slightly puffed

  17. 17

    Alternatively you can also place it on a gas flame and allow it to puff like how you make phulka

  18. 18

    Once the tortillas are cooked turn the heat to low; add a few tablespoons of the roasted vegetable to one side of the tortilla

  19. 19

    Evenly spread the grated cheese on the top

    processed cheese - grated(1 cup)
  20. 20

    Fold the empty side of the tortilla over the filled side to make a semi circle

  21. 21

    Press it down, drizzle oil and cook the Roasted Vegetable Quesadilla until golden and crisp on both sides

  22. 22

    Serve the Roasted Vegetable Quesadilla along with Greek Yogurt Dip for a quick weeknight dinner or as a snack for the kids

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