Hola Amigos! We are kicking off Fiesta Month here at kamalkitchen.com. This means I am coming your way with some super simple, spicy, zesty, lip smacking Mexican recipes. But wait, have you seen the banner above that says ‘Watch This Space’? Something exciting is coming your way. Drop me a line if you can’t wait to learn what it is!
I am starting Fiesta Month a bit late because I wanted to give you time to recover from this lavish, gorgeous afternoon tea spread I blogged about. And the weather, it is making me a bit loopy, so Mexican food is the perfect pick me up to snap out of this funk.
Quesadillas – pronounced as Kay-See-Dee-Yaa – are really simple to make. Especially so in an Indian household because we already have loads of wheat tortillas at home. What? You didn’t know? Roti is just another kind of tortilla, nino! But don’t worry, I am going to give you a recipe too.
If you live in the land of Mission Tortillas, then you can of course indulge in flour tortillas, corn tortillas, wheat tortillas, spinach tortillas, ahem…any kind, really! But we make them fresh here at kamalkitchen.com.
Cheese is crucial to the quesadilla, so if you are queasy about cheese, this ain’t for you. The cheese is the glue that holds this baby together, just like cheese holds a grilled cheese together. Duh! Bet you already knew that.
Kraft and Sargento make really good Mexican Cheese blends, and I won’t say a word if you use them. Down here in Pune, Go Cheese makes the best Mexican Cheese blend. This is really good quality ‘real cheese’ and has the right flavors. But it is getting more and more expensive. You can also make your own blend by mixing some cheddar, mozzarella, Colby Jack and Monterey Jack cheeses. I actually really like Pepperjack Cheese in my quesadilla. In India, Britannia has 3 pepper cheese cubes which have great flavor like pepperjack. But they are hard to come by, I know.
The filling for a quesadilla is pretty much anything you want. Today I am using mushrooms and zucchini because I had some at home. This is also a very good combination and is used in Tex-Mex food very often. The pico forms the base of the quesadilla. You can leave it out if you don’t like tomatoes, but I really love it.
Quesadillas are traditionally served with guacamole and sour cream as sides. I splurged and bought some avocadoes. Luckily, they turned out to be green and I inhaled nice homemade guacamole after years!! Amul seems to have come with sour cream which is OK on the taste factor and is also moderately priced.
So here we go! Hopefully these photos have made you crave some nice cheesy goodness. Mmmm mmmm!
Zucchini and Mushroom Quesadillas Recipe
- 10 white mushrooms
- 1 medium zucchini
- 1 cup pico da gallo
- 2 cups+ Mexican Cheese Blend
- 1 cup wheat flour
- ¼ cup AP flour
- Pinch of baking powder
- Salt to taste
- 2 Tbsp oil
- Sour cream
- Mix dough ingredients to form a stiff dough.
- Make Rotis/ tortillas that are slightly under done. (You can also use store bought tortillas).
- Slice the mushrooms and zucchini and sauté lightly in a non stick pan. Season with salt and pepper and set aside.
- Heat a non stick pan like a dosa Tava.
- Place the tortilla on the pan and add some pico at the bottom.
- Add some sliced veggies.
- Add loads of cheese and fold tortilla over.
- Press down with spatula if needed until cheese melts and glues the ends together.
- Flip on the other side and toast until crispy on both sides.
- Remove from heat and let it rest a minute. Cut like a pie using pizza cutter.
- Serve with sour cream and guacamole.
These quesadillas don’t need any specific measures because you can totally cater them to your taste. Dish these up and enjoy!!