Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash.  (gluten-free, nut-free, with easy soy-free option)

These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.

Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.

Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!

Why You’ll Love Breakfast Taquitos

• quick and easy breakfast that’s super satisfying
• cheesy, veggie-packed tofu scramble stuffed into soft tortillas, baked or pan fried until crisp
• versatile! Customize mix-ins and flavors to taste.
• easy to make gluten-free, nut-free, and even soy-free

Continue reading: 30-Minute Breakfast Taquitos

The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.

There’s something about a bubbling pan of cheesy potatoes that just feels like home. This cheesy potato casserole has become my go-to whenever I need something comforting and crowd-pleasing. Tender potato chunks get coated in a rich, creamy sauce with sharp cheddar, mozzarella, and crispy bacon, then everything bakes until golden and bubbly. It’s easy […]

The post Cheesy Potato Casserole appeared first on Simply Meat Smoking.

If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!

After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!

Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!

Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don't miss having meat with this one!

And I can bet you won’t!

What is special about this penne pasta in red sauce?

As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so what’s the big deal about it?

Yes, I agree that it can’t be simpler than this!

Yet, I can’t help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!

Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!

So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!

The post Penne Pasta in Red Sauce | Restaurant Style Meatless Pasta in Creamy Tomato Sauce first appeared on Flavor Quotient.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Scrambled eggs with cottage cheese recipe is one high protein breakfast thatTikTok and nutrition pros can’t stop talking about. The curds melt into pillowy eggs, adding 30  grams plus of complete protein in under 10 minutes. If you need a low‑carb, high protein high‑satiety breakfast that still feels indulgent, this one‑pan recipe of high protein, cottage cheese scrambled eggs is your new favourite breakfast.

Move over, plain scrambled eggs scrambled eggs with cottage cheese are the 2025 TikTok breakfast star. Curds melt into pillowy eggs, giving high protein scrambled eggs (30 g!) in five minutes. Perfect for low‑carb, muscle‑fuel mornings or budget‑friendly meal prep.

Make High Protein Scrambled Eggs With Cottage Cheese

• 30 g protein, 270 kcal: ideal for weight‑loss or muscle‑fuel meals.
• 5 minute cook, 1 pan, zero fancy tools
• Naturally gluten free & keto friendly; easy dairy free swap noted below.
• Look for small curd, 2 % milkfat; Good Culture or Daisy work well.

Ingredients

• 6 eggs – Farm fresh or pasteurised
• 200g Cottage Cheese – Look for small curd; Good Culture brand blends smoothly
• Salt to taste
• Freshly ground black pepper – Everything bagel seasoning (optional)
• 1 tbsp Olive Oil/Butter

Macros (per serving): 270 calories, 30g protein, 5g carbs, 14g fat

How to make scrambled eggs with cottage cheese

Prep egg Mixture

• Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)

Cook the eggs

• Now, heat some oil in a skillet and pour the egg mixture in it.
• After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
• Keep the heat low and make these folds until no liquid remains.

Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery. Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!

Storage

Best hot off the pan, but you can refrigerator meal‑prep in glass containers up to 2 days. Reheat gently at 50 % power.

FAQs

More High‑Protein Breakfasts

• Egg Veggie Bites
• Cottage Cheese Keto Bread
• Matcha Chia Pudding   Prep‑ahead, high protein
• Low Carb High Protein Egg Salad
• Low Carb Salad Wrap
• Caprese Stuffed Portobello Mushrooms
• Keto Egg Salad 
• High Protein Chocolate Chia Pudding

Watch Video

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High Protein Cottage Cheese Scrambled Eggs

Scrambled eggs with cottage cheese turn fluffy, melt‑in‑your‑mouth and high‑protein scrambled eggs 30 g protein, keto‑friendly, ready in 10 minutes.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword , Breakfast Egg Recipes, cottage cheese, eggs, high protein diet

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 267kcal

Ingredients

• 6 eggs
• Salt to taste
• Freshly ground black pepper
• 1 tbsp Olive Oil
• 200 grams Low fat cottage cheese

Instructions

Prep egg Mixture

• Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)

Cook the eggs

• Now, heat the oil in a skillet and pour the egg mixture in it.
• After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
• Keep the heat low and make these folds until no liquid remains.
• Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery.
• Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!

Video

Nutrition

Calories: 267kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 495mg | Sodium: 656mg | Potassium: 270mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 770IU | Calcium: 137mg | Iron: 2mg

There’s nothing quite like the perfect queso dip to bring everyone together around the table. This beef queso combines everything I love about classic Mexican flavors – rich, melted cheese, perfectly seasoned ground beef, and just the right amount of heat. It’s the kind of dip that disappears fast at game day parties, holiday gatherings, […]

The post Easy Beef Queso appeared first on Simply Meat Smoking.

Cheese omelette is a quick and easy egg recipe which is made with eggs, cheese, butter and basic seasonings like salt and pepper. This fluffy cheese omelette is perfect for breakfast, brunch or even a light dinner. This recipe is a protein packed dish that pairs well with toast or salad. This simple cheese omelette...

Read More

The post Cheese Omelette Recipe appeared first on Yummy Tummy.

Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree

I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!

The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.

Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.

However you dish it up, it’s just fabulously delicious.

Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.

If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!

Why You’ll Love Puttanesca Beans

• super easy 1-pot 30 minute meal
• packed with protein, fiber, veggies, and FLAVOR!
• umami-filled, tomato-based sauce with tender butter beans
• versatile! Serve with bread to dip or over pasta or a baked potato
• naturally gluten-free, soy-free, and nut-free

Continue reading: Puttanesca Butter Beans

The post Puttanesca Butter Beans appeared first on Vegan Richa.

Marry me tofu bake is like a high protein plant-based lasagna style bake. Tofu, creamy smoky sauce, spinach sun-dried tomato tofu ricotta, and no pasta! Lasagna meets tofu parmigiana meets marry me tofu, minus pasta. Easy to make all in one baking dish. Over 20 gm protein! Options for gluten-free, soy-free, and nut-free

My husband loves my tofu parmesan bake, and so did you guys, because lots of you have made that one and variations of it since I first posted it. It’s basically like a lasagna with this delicious spinach ricotta filling and some pasta sauce, all layered up but with tofu slices instead of lasagna noodles. It’s a hearty dish that’s easy to make and can be served in various ways.

For this marry me tofu bake, I changed up the fillings. I used the flavors from my marry me pasta and made this creamy smoky sauce and the an umami filled ricotta filling to create something new and delicious. It has this incredible, smoky rose-style sauce. Then, we make the spinach ricotta filling, but we also add sun-dried tomato and some heat to it for a richer deeper umami flavor.

Together, all of these flavors create a sort of a marry me pasta flavor profile, but in a parmigiana kind of format. This bake is hearty, delicious, and everybody’s going to keep going in for seconds. And thirds!

It is a high-protein dish, because we use tofu layers instead of lasagna noodles, add tofu to our spinach ricotta filling and even in the creamy pasta sauce. The pasta sauce gets its creaminess from protein-rich cashews and tofu. So, there’s protein in each element of this dish. If you don’t want to use cashews for the sauce, you can use hemp seeds or silken tofu as another source of protein. There’s also nutritional yeast in the sauce, which adds even more protein to each helping, making each serving super satisfying and delicious.

You can serve this with some sourdough or whole grain bread for even more protein, or over lentil spaghetti or lentil pasta for an extra protein boost.

Why You’ll Love Marry Me Tofu

• super simple, 1-pan, weeknight meal
• Lasagna meets tofu parmigiana meets marry me tofu, minus pasta!
• bakes in the oven, so very little active cooking time
• tofu in creamy, smoky, marry me cream sauce
• high protein dinner
• easy gluten-free, nut-free, and soy-free options

Continue reading: Marry Me Tofu Bake (Lasagna style)

The post Marry Me Tofu Bake (Lasagna style) appeared first on Vegan Richa.

No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...

The post Beach Party Food Ideas: Snacks By The Sea first appeared on Give Me Some Spice!.

Ingredients to make hidden veggies sandwich.

Let’s make this cream cheese sandwich

Can we make wraps with this filling?

Can the sandwich be made vegan?

Meal prep the cream sandwich

Lunchbox idea with sandwich

Other useful sandwich ideas for lunch boxes

Guacamole sandwich

Loaded vegemite sandwich

Paneer pesto sandwich

Kale sandwich

Stay connected

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.

The post Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs first appeared on Burn Blog.

Here’s the Enchiladas Verdes con Chile Pasado recipe we served to our friends in Italy. Serve with refried beans and guacamole.

The post Enchiladas Verdes con Chile Pasado first appeared on Burn Blog.

This recipe is for a cheese sauce for burgers that you dip your burger in instead of pouring it on the burger. This cheese dip will take your burgers to the next level.

Why Dip Your Burger in Cheese Dip?

Dipping your burger in this cheese dip takes your burger to the next level. It adds to the flavour and it’s delicious.

And who doesn’t like to dunk their food in a cheesy dip?

What Kind of Burger Goes Best With Cheese Dip?

Any burger can be served with this dip. Our favourite is a Chili Burger but you can dip plain burgers made from any meat you choose.

This dip is made from cheeses that go well with beef, pork, chicken, or turkey.

You can top your burgers with any toppings of your choice before dipping.

For tips on making burger patties, check out How To Make The Best Burgers.

Ingredients

There are five types of cheese in this recipe.

• Velveeta
• Gouda
• Monterey Jack
• Extra Old Cheddar
• Cream Cheese

Those cheeses are melted along with salsa, jalapeno, garlic, beef broth, and beer. You can substitute the beer with additional beef broth.

If you are making a chicken or turkey burger, chicken broth can be used in place of beef broth.

A vegetable broth can also be substituted for beef broth.

Leftovers

This recipe makes a large pan of sauce. We have a big family and like to have extras for leftovers. But the recipe is easily halved for a smaller batch.

Leftovers can be stored in a container in the fridge for up to 3 days. Reheat in the microwave for 1 minute or until smooth enough to dip.

Alternative Use For This Dip

This dip can also be used on Nachos or for dipping tortilla chips.

We also use this as a sauce to top enchiladas and tacos. And it tastes really good on top of a bowl of chili.

Cheese dip is also great to dip steak sandwiches. Use it as you would a French Dip, instead of au jus, use Cheese dip. Kids especially like this.

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Cheese Dip

Dipping your burger in this cheese dip takes your burger to the next level.

Course Condiment

Cuisine American, Canadian, North American

Keyword burgers, cheese, dip

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Author Stacy

Ingredients

• 450 grams Velveeta cheese, cubed
• 400 grams gouda, cubed
• 400 grams Monterey Cheese, cubed
• 400 grams extra old cheddar, cubed
• 250 grams cream cheese, cubed
• ½ cup beef broth
• 1 garlic clove, minced
• 1 small jalapeno, seeded and minced
• ¼ cup beer
• ½ cup salsa

Instructions

• Add all the cubed cheese and beef broth to a large pot.
• Heat over medium-low heat until cheeses are all melted, stirring often.
• Stir in the garlic and jalapeno.
• Slowly add in the beer while stirring. Dip should be thin but not runny.
• Reduce heat to low.
• Stir in the salsa.
• Cook 2 minutes, stirring.
• Serve warm.

Notes

*Additional beef broth can be used in place of the beer if you prefer. 

*If the cheese dip is too thick, add 2 Tablespoons of liquid at a time to make it thinner. 

The post Cheese Dip for Burgers appeared first on BBQ and Baking.

 Paneer Tomato grilled sandwiches are a perfect choice for packing in kids' lunch box or even for adults when you want to carry something filling at the same time  not messy to eat on the desk .

You can also serve this as an after school snack or even makes for a perfect light dinner when paired with some warm Italian style Tomato soup . (Recipe source - Priya Iyer's blog)

Paneer takes care of the protein quotient for the day and the tomatoes keep the sandwiches moist and don't let it get too dry and stuffy.  Adding some mozzarella chees gives a nice gooey and melt in mouth texture. 

I love to work with different fillings that go into the sandwich and this is yet another successful attempt as my family loved the flavor and the crisp grilled bread. 

For the spice, I have used only red chilli powder and 1 small green chilli chopped.  Some boiled corn was added for the crunch and tomatoes used were firm and deseeded to prevent the sandwiches from getting soggy .

Some sandwich varieties from my blog that you must definitely try 

Classic Veg Cheese Grill Sandwich 

Peanut Butter Cheese Sandwich 

Paneer Cheese Corn Grill Sandwich 

Chutney Cheese Sandwich 

Mumbai Special Toast Sandwich 

Ingredients 

Method 

• Firstly grate the paneer, crush 3 tbsp of corn kernels with green chilli in a blender and de seed the tomatoes and dice into small cubes. 
• In a mixing bowl mix the Tomatoes, crushed corn , paneer, boiled corn ,chilli powder ,salt, chopped corriander and mix it all well . Let it rest for 5 to 10mins . Our filling is ready .
• Donot let the filling sit for extra time because the tomatoes will release water when mixed with salt and the filling will become soggy .we don't want that 
• Heat the grilling pan,  apply butter on one side of the bread , place some filling on it ,spread grated mozzarella cheese as per your wish ..close using the other slice of bread . 
• Apply some butter to the grilling pan and grill the sandwich on both sides until crisp and golden brown .
• Cut the sandwich into wedges and enjoy .
• If packing for lunch, then place foil paper in the inside of the lunch box ,place the cut sandwiches once they have cooled down .this will prevent the sandwiches from getting soggy .

Pin up for later 

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

Mexican Bean Rice 

Bean Quesedillas 

Mango Salsa

Pineapple Salsa

Ingredients 

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.