Veg Quesadilla Recipe Show Me Curry
Preheat oven to broil.
Veg quesadilla recipe show me curry. Whether you re looking for healthy recipes and guides family projects and meal plans the latest gadget reviews foodie travel inspiration or just the perfect recipe for dinner tonight we re here to help. Cook until the bottom side of the quesadilla is lightly golden and toasted then flip and cook on the second side. Fold the other half of tortilla on top pressing on it somewhat gently hard making a half moon shape. To add chicken add a cup of cooked shredded diced or grilled chicken to the quesadillas after adding the veggies.
On a half of tortilla sprinkle 3 tbsp of cheese half 1 3 cup spread 1 2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Step 2 place zucchini broccoli bell pepper carrot onion and mushrooms in a steamer over 1 inch of boiling water and cover. Ingredients cup chopped red bell pepper cup chopped zucchini cup chopped yellow squash cup chopped red onion cup chopped mushrooms 1 tablespoon olive oil cooking spray 6 9 inch whole wheat tortillas 1 cups shredded reduced fat sharp cheddar cheese. Add all of the vegetables and saute for 1 2 minutes.
About bbc good food. Spoon the veggie mixture onto half of the tortilla then fold over the other side to make a half moon. Add salt garlic powder and red chili flakes. 20 must try vegetarian quesadilla recipes quesadillas are a beautiful thing not just because they re super simple tortilla cheese pretty much deliciousness but because it s easy to pack them with protein veggies and whatever else you have on hand.
Bake at 350 degrees f for 20 minutes. Line a baking sheet with aluminum foil. Oil for sauteing vegetables green spring onions tomatoes diced bell pepper diced green chilies finely chopped spinach chopped mushrooms sliced salt to taste garlic powder to taste red chili flakes to taste flour tortillas cheese your choice cheddar monterrey jack colby shredded oil for pan frying. To make them vegan replace the cheese with vegan cheese.
Continue cooking until most of the juices dry up. Use as much or as little of the vegetables as you prefer. Transfer to a serving plate slice into triangles and repeat with the remaining ingredients. Heat oil in a non stick pan.