This vibrant Peach Salsa Dip recipe brings together juicy, sun-ripened peaches, crisp bell peppers, tangy tomatoes and fresh herbs-chopped and tossed until every bite sparkles. It's the ultimate vegan and gluten-free party-friendly appetizer: mildly sweet from the peaches, zingy from lemon or lime, with just enough jalapeño heat to lie under the radar. Serve it […]
Vegetable quesadilla is a popular Mexican dish, it is made with tortilla and cheese. The filling option for quesadilla is so versatile that you can add any vegetable or meat of your choice. The tortilla is stuffed with fillings and cheese, then cooked on dosa tawa with oil. The outer layer of quesadilla will be...
Corn capsicum Quesedillas are perfect to serve as quick after school snack or for an early dinner. The gooey cheese and the crunch from the sweet corn and capsicums make every bite delectable.
Make sure that these Quesedillas are served hot as soon as you prepare so that the filling and the tortillas don't loose the crispness and the texture
Mexican flavors are very close to our Indian spices and flavoring agents, so ideally you don't even need to hunt for special ingredients to make these melt in mouth Corn Quesedillas.
There are ready made tortillas available in the market these days which can be used to make these Quesedillas or even the Indian Flat bread (Fulkas) can also be used as the base for making.
You can experiment with various flavors when preparing the filling and try to make it as healthy as you want. The amount of cheese can also be as per your preference. In today's corn capsicum Quesedilla I have kept the filling very simple and have used diced mozzarella cheese to get the gooey effect .
Today's recipe makes use of ready made multigrain tortillas and for the filling I have used sweet corn , green bell pepper (capsicum) and red bell pepper.
If you like Mexican flavors then you must try the following recipes from my blog
Preparation time - 10 mins Cooking Time - 3 mins per Quesedilla Complexity - simple Makes - 4 Quesedillas
Ingredients
4 multigrain/flour tortillas 1 medium green bell pepper (capsicum) 1 medium red bell pepper 1/2 onion finely chopped (skip for jain /satvik ) 1.5 cups boiled corn 1.5 cup diced /grated mozzarella cheese Finely chopped corriander 1 green chilli finely chopped Chilli flakes as needed Salt as needed
Method
Finely dice the green and red bell pepper into small cubes .
Take 1/2 cup boiled corn in a blender and crush it coarsely.
In a wide mixing bowl, take the finely chopped capsicum ,red pepper, crushed corn ,boiled sweet corn and onions if using and give a quick mix.
Add in the chilli flakes ,salt, corriander ,green chilli ,2 tbsp diced cheese and mix it nicely. The stuffing is now ready.
Take one tortilla and lightly roast it on open flame or microwave it for 10 seconds.
Place the tortilla on a flat surface ,place the filling on one half of the tortilla ,spread as much cheese as you want and fold it.
Place this tortilla on a hot tawa and roast it on both sides until it turns crispy and the cheese melts inside . If using a convection oven or OTG ,preheat the oven to 400F and bake the tortillas for 3 mins .
Using a sharp knife or pizza cutter , cut the Quesedilla into wedges and serve it hot .
Repeat the same process for the remaining tortillas.
Cooking food wrapped in leaves is an age old practice followed around the world. Cabbage leaves , Grape leaves and Colocasia leaves used for wrapping and steaming are consumed along with the dish . Turmeric leaves, jackfruit leaves and screw pine are also used in steaming different kinds of kadubus which are peeled and discarded before relishing the food. Elai Adai , Idlies and Kadubus acquire a pleasant aroma and retain moisture when banana leaves are either used as wraps or cups for steaming. Here is a steamed dish wrapped in corn husk which I relished during a visit to a farmer's market . I tried out a vegan version of Mexican Tamales using freshly ground Sweet Corn paste and stir fried vegetables . Since fresh corn becomes slightly watery when ground , I have used wheat flour to adjust the consistency of the batter. Besan , Rice flour , Maize flour or any other flour of your choice can also be used .
INGREDIENTS
Fresh Corn Cobs - 2
Wheat flour - 2 tbsps or as required
Salt - 1/4 tsp
Sambar Powder - 1/4 tsp
TO PREPARE THE OUTER COVERING
1. Separate the husks , wash and keep them immersed in hot water till required.
2. Remove the corn from the cob and grind to a smooth paste adding Sambar Powder and salt.
3. Blend in the wheat flour to make a thick spreadable batter.
INGREDIENTS FOR THE FILLING
Finely chopped carrots - 1/2 cup
Finely chopped cabbage - 1/2 cup
Finely chopped capsicum - 1/2 cup
Grated ginger - 1/2 tsp
Grated garlic - 1/2 tsp
Crushed pepper - 1/2 tsp
Salt - 1/4 tsp
Sesame oil - 2 tbsps
TO PREPARE THE FILLING
1. Heat oil and add crushed pepper followed by grated ginger and garlic.
2. When it emanates a pleasant aroma add all the finely chopped vegetables.
3. Stir fry till half done .
4. Stir in salt and switch off flame.
MAKING THE TAMALES
1. Drain and pat dry the soaked corn husks.
2. Spread out a husk and grease it on the inner side.
3.Place a lump of batter and flatten it along the greased husk.
4. Spread about three table spoons of the stir fried vegetables on the batter .
5. Fold the husk bringing the tip and and base of the husk together.
6. Tuck in the folded edges underneath the Tamale and place it in a steamer with the folded edges facing downwards.
7. Line the rest of the husks with batter, fill with vegetables and fold all the Tamales similarly and steam them for fifteen minutes.
8. Relish the warm Vegan Tamales with Tomato Sauce or Green Chutney after discarding the husk.
Vegan Enchilada Casserole makes a perfect weeknight dinner! These delicious mini enchiladas are made with beans, vegan tortillas, enchilada sauce, and seasonings. Make this baked vegan Mexican food in just 30 minutes.
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