Veggie Quesadillas by Chef Vineet Bhatia
Ingredients:
2 tablespoon olive oil
1 sweet potato, peeled and diced into 1/2 cm cubes
1 small red onion, chopped
1 carrot, cut into small dices
150g boiled red kidney beans
120g boiled corn kernels
2 tablespoon of jalapeño, chopped (brine removed)
1 teaspoon cumin powder
1 teaspoon red chilli powder
Salt
Tortillas
Burger cheese sliced
Grated cheese
Oil to panfry
Heat oil to medium heat in a sauté pan, add the diced sweet potatoes and sauté till its almost cooked, add all the vegetables, spice powders and salt.
Cook till the vegetables have mixed and warmed up well, remove and set aside.
Heat tortilla on a flat pan, place a slice of cheese and grated cheese ONLY on 1 half of the tortilla. Spoon the vegetables the cheese, fold the empty part of the tortilla on the vegetable to shape into half-moon.
Flip the tortilla and drizzle olive oil, cook on each side till the tortilla becomes golden, crisp and the cheese melts inside.
Cut into half and serve with sour cream.
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