Quesadillas – whole wheat and homemade

I have been cooking Mexican as much as I have been cooking pasta these days! After tacos, it was a matter of time that I moved onto Quesadillas. I took it further a notch this time and made whole wheat tortillas for a healthier touch. The slight cheesiness, beans and freshest salsa work so, so well together. And happy to report that of course, quesadillas are so much quicker than tacos. They are bigger, so that’s a given!

Check out my recipe for zucchini and carrot fritter tacos here. Oh, and I have cooked tacos before – Breakfast ones & with cold cuts.

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Ingredients for whole wheat quesadillas (makes 10)

FOR THE WHOLE WHEAT TORTILLA

• Whole wheat flour/ regular atta – 1-1/2 cups
• Oil – 1 tbsp
• Water – 1 cup
• Salt – 1 tsp

FOR THE FILLING

• Kidney beans, soaked – 1 cup
• Onion, chopped – 1 large
• Garlic, finely chopped – 6 to 8 cloves
• Sweet corn – 1 cup
• Red and yellow mix bell pepper, chopped – 1 cup
• Red chilli powder – 1 tsp
• Cumin powder – 1 tsp
• Tomato sauce – 2 tbsp
• Chilli sauce – 1 tbsp
• Fresh Spinach leaves – 2 cups (optional)
• Oil – 2 tbsp
• Salt – to taste
• Processed cheese/ or any cheese of your choice – 2 cups, grated
• Butter – to cook

Method for Quesadillas

TO MAKE THE TORTILLAS

• Combine the flour, salt, oil and water in a food processor and mix until a dough is formed. Take it out of the jar and knead by hand and make a smooth ball.
• Rest for 10 minutes.
• Divide the dough into 10 equal parts.
• Roll each part into a tortilla of approximately 6 to 7 inches diameter, no thicker than 1/8 inch.
• On a hot Tawa, cook the tortillas on each side and set aside.
• Repeat!

TO MAKE THE FILLING

• In a pressure cooker, add the soaked rajma, 4 cups of water, a pinch of salt and cook for 2 whistles on high heat. Turn to medium heat, cook for another 10 minutes. Release the pressure on its own and drain.
• Heat oil in a pan, add the onion and garlic, cook until translucent.
• Add the chopped bell pepper and cook for 2 minutes. Add the corn and kidney beans and cook for another 2-3 minutes.
• Season with the spices, salt, and tomato and chilli sauce. Mix well and cook for 5 minutes. Let the mix cool down a bit before you start putting it in.

PUTTING THE QUESADILLAS TOGETHER

• Take a cooked whole wheat tortilla, add cheese on half of the tortilla.
• Add spoonfuls of the filling and spread on the cheese. Tear some spinach leaves and add for freshness and top it with some cheese again.
• Fold the quesadilla from the centre and press down a bit.
• Smear some butter on a tawa, cook the quesadilla until slightly crispy on both sides.
• Cut into thirds and enjoy with some fresh salsa. Check the recipe here.