I think we all feel a little too guilty to see vegetables wither in the refrigerator. I am always scouting for recipes that can put all veggies to good use without too much effort. This recipe is my twist to the good ol’ Quesadilla and often use the homemade chappati instead of the tortilla wrap. Super easy, delicious and I want to believe it’s healthy too (minus the oozing cheese haha) Do save this for a lazy fridge cleaning day, you’d love it definitely!
Whole Wheat Veg Quesadilla
Recipe by Gunjan SawhneyCourse: MainCuisine: MexicanDifficulty: Easy
2 chopped Capsicum
2 chopped Onion
1 cup chopped Beans
200 gms sauteed Mushrooms
Salt, as per taste
Black pepper, as per taste
1 tbsp Oregano
1/2 cup Vegetable oil
3 whole wheat Chappatis
3/4 cup Marinara sauce or sauce of your choice
300 gms Mozzarella or Parmesan cheese
Take a thick bottomed pan and heat oil in it. Throw in the chopped onions, capsicum and beans and stir fry them on medium flame for 10 minutes.
Season it with the spices as per your taste and preference, while giving it a good mix. Turn off the flame and let it cool.
Take a whole wheat chappati and smear the sauce on half of it. Top it with the sauteed veggies, sauteed mushrooms and sprinkle generous amounts of cheese on top of it, ensuring it is easily foldable.
Now take a non stick pan and sprinkle few drops of oil on it and heat it. Transfer the half folded chappatis gently on it and brush some oil on it.
Cook it on medium flame for 3-5 minutes until it is crispy. Repeat the process for the other side.
Transfer it to a plate and cut it into 2 using a cutter. Serve hot!