Veg Quesadilla with Enchilada sauce

Preparation time
30 mins
Cooking time
40 mins
2 people
Meal course
Main course
Posted on
1 no.
1 tblspn
Cumin powder
3 tspn
Red chilli powder
1/8 cup
Coconut oil
1/8 cup
Sunflower Oil
4 no.
Garlic cloves
1 tblspn
Tomato ketchup
1 cup
Tomato puree
3 tspn
Oregano powder
1 cup
Wheat Flour
1 cup
All purpose flour(maida)
1/4 cup
Ragi flour
1/4 cup
Oats flour
1 tblspn
Olive oil
2 cup
Button mushroom
1 no.
Red capsicum
1 cup
Chopped cabbage
2 tspn
Chilli flakes
1 tspn
Pepper powder
3 Cubes
Cheddar cheese cube
5 tspn
2 1/2 cup
5 tspn
Veg Quesadilla with Enchilada sauce

Vegetable Quesadilla is a light Mexican dish accompanied with a salsa or a spicy sauce. The 3 parts to complete it are the tortilla, filling and accompaniment. The tortilla in this recipe is a healthier multigrain  one made with wheat,ragi and oat flours. For the dip, we have simple and spicy Enchilada sauce.


  1. Mix 1/4 cup sprouted/normal ragi flour, 1/4 oats flour,1 cup wheat flour, 3/4 cup all purpose flour with 2 tablespoons olive oil,required salt and enough water to make a soft dough.


  1. Pour 2 tspn of olive oil in a pan, saute the vegetables-chopped cabbage,capsicum and mushrooms till it is completely done and dry. Cook until mushroom’s moisture evaporates completely, else Quesadilla will become soggy.
  2. Add required salt,2 spn chilli flakes,1 spn oregano powder and 1 spn pepper powder. Adjust as per the taste.
  3. If you want to avoid mushrooms, sweet corn,red beans,carrots generally goes well as a filling.


Enchilada Sauce:

  1. The sauce is actually used in  another Mexican dish Enchilada, but this dip is good for all tortilla and rice based dishes.
  2. Add 1/4 cup oil(half part coconut oil,half part sunflower oil), 2 tablespoons all-purpose flour(maida),3-4 spn chilli powder. Mix until this mixture turns dark red and get light brown tint. Keep it in simmer to avoid lumps.
  3. Add tomato puree(or even partially crushed tomatoes), tomato ketchup,1 spoon onion paste, 1 spoon garlic paste,1 spn cumin powder,salt and 2 spoons oregano powder.
  4. Add approx 1 cup water. Cook  till it comes to a thick pouring consistency and dark red in color.

FullSizeRender (1)


    1. Make thin round tortilla of required size you are comfortable with.
    2. Use just less than 1/4 spoon butter on the tawa and spread it over the whole surface. Wait for few seconds.
    3. Place tortilla on the tawa and flip it in 3 sec just after it gets dark brown on the side facing you. This is just to make sure both sides are not raw.
    4. After flipping, grate a layer of cheese over the complete tortilla, leave aside few seconds in simmer.
    5. When the cheese almost melts, cover half part of tortilla with vegetable filling and sprinkle more cheese on vegetables.
    6. During this process, the tawa facing side of tortilla would start turning crispy. Close the tortilla,leave it aside till cheese melts and veggies bind. Flip and leave it for few seconds.

         Remove from heat and cut it into 2 halves.

Serve it immediately with enchilada dip. The suggested flour  amount will give approximately 12-14 pieces.




  1. Make sure to use very less butter or oil to spray before placing tortilla. It should be as dry as possible to be crispy or at least hard enough to have it.
  2. Once you flip for the first time, keep it in simmer not to get black spots on tortillas.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of the followers of this blog. Looking for your feedback and queries. Requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice explanations.

Your email address will not be published. Required fields are signed with *