I always wanted to try making Quesadilla but not the regular cheesy version you get in the restaurant. Since Avacado has the ‘Good’ fat and is nutrient dense, I decided to make the Guacamole Quesadilla. It has been a hit with my family and friends.
Ingredients (Salsa):
- Onion [M] – 1 No
- Tomato [M] – 1 No
- Jalapeno – 1 no
- Green Capsicum – ½ no
- Coriander leaves – few
- Honey – 2 tbsp
- Lime / lemon – 1 tbsp / to taste
- Salt – as needed
Ingredients (Quesadilla):
- Flour Tortilla – 4 nos (I bought the Readymade)
- Red Kidney Bean (cooked) – ½ cup
- Crushed Cumin-Pepper powder – 1 tsp
- Chopped coriander leaves (Finely chopped) – 2 tbsp
- Guacamole – ¼ cup
- Salsa – ¾ cup (see Salsa preparation below)
- Cheese – as needed (I used Mexican 4 cheese blend, you can use just Mozzarella as well)
- Oil – as needed
Serves (Salsa) – 3
Serves (Quesadilla) – 2
Preparation Time (Salsa) – 10 min
Preparation Time (Quesadilla) – 10 min
Salsa Preparation:
- Finely chop the Onion, Tomato, Capsicum, Jalapeno and Coriander leaves.
- Take a bowl and add all the ingredients, Honey, Lime, Salt and mix it well.
- Note: You can add cooked Corn kernel also.
Guacamole Quesadilla Preparation:
- Soak the Red Kidney Beans overnight and cook for 3 whistle. Or you can use canned Red Kidney Beans also.
- Take a bowl and add the cooked Red Kidney Beans, crushed Cumin-Pepper powder and Salt. Mash and mix it well.
- Take 1 Tortilla and apply the Red Kidney Bean paste on one half side (appox 1 tbsp).
- Add approx. 1 tbsp of Guacamole and 1 tbsp of Salsa over the spread Beans paste.
- Now add Cheese as much you need (do not overdo it). Fold the other half.
- Heat the skillet and add few drops of oil. Place the prepared Tortilla and let it cook. When it’s roasted flip to other side and add few drops of oil. Cook until it’s roasted. Do not overburn it.
- Take it out and cut into desired shape/size.
- Enjoy the healthy, awesome Quesadilla.