Delicious veggie quesadilla made with a mix of diced vegetables, sauce and leftover rotis. An easy snack recipe which can be made under 15 minutes.
Crispy vegetarian quesadillas are an excellent way to use leftover roti or chapati. Whole wheat rotis stuffed with veggies and cheese. Then cooked until golden. Slice them in half and serve with a homemade tomato yoghurt dip.
About the recipe:
You can use any vegetable of your choice for this recipe. Here I have used carrots, sweet corns, red bell pepper, green bell pepper and onions. To make the filling, I have sauteed all the veggies in oil and then poured a little pizza sauce into the mixture. It adds a beautiful flavour to the dish. You can use both store-bought or homemade pizza sauce. But if you don’t have that then you can even use tomato ketchup.
Then apply cheese spread over the whole wheat rotis or chapatis. Fill half of it with the vegetable mixture and fold over the other half. Then cook both sides of the quesadillas until crisp. Serve them hot and enjoy!
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
Yield: 2 quesadillas
For the recipe video, check out my IGTV post on Instagram.
For the veggie quesadilla:
1 small-sized or ⅓ cup onion, chopped
¼ cup carrots, chopped
½ cup sweet corn, frozen
¼ cup red bell pepper
½ cup green bell pepper
Salt to taste
2-3 tbsp pizza sauce, you can also use ketchup
4 tbsp cheese spread
2 tbsp oil
For the tomato yoghurt dip:
¼ cup yoghurt
2 tbsp tomato ketchup
½ tsp crushed black pepper
1 tsp olive oil
Salt to taste
To make the veggie quesadilla:
Take frozen sweet corn in a bowl and rinse with cold water. Drain and keep it aside.
Heat a non-stick pan over medium flame. Pour 1 tablespoon oil and allow it to heat up. Then add chopped onions. Saute for a couple of minutes until it becomes translucent.
Then add chopped carrots. Mix well and cook for 2 minutes.
Add the frozen sweet corns and saute for a minute.
Add chopped green and red bell peppers in the pan. Give it a good mix. Season it with salt and mix again.
Pour pizza sauce and combine everything evenly.
Apply cheese spread generously over the leftover rotis. Then pour the veggie mixture on one side of the roti and fold the other side over. Repeat the same process for the other roti as well.
Brush oil on a non-stick pan and heat it over a low flame. Place the quesadillas in the pan. Cook until one side becomes crispy and golden.
Brush oil on the other side of the quesadilla and flip. Continue to cook over a low flame until crisp and golden in colour.
Slice the veggie quesadilla in half and serve it with tomato-yoghurt dip.
To make the tomato yoghurt dip:
In a bowl, add yoghurt, tomato ketchup, black pepper, olive oil and salt. Whisk well and pour it into the serving bowl.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!