Tag Archive | tortilla

Salsa-Veggie Quesadilla

Cheesy Salsa Veggie Quesadilla | Tortillas stuffed with colorful veggies and salsa sautéed in light seasoning and top with loads of Tex Mex Marble Cheese; roasted till crispy golden brown




Summer has official started now and kids are off school. So are you wondering what to make to feed your hungry monsters? Well, this is one absolute delicious and mouth-watering options.  This recipe is guaranteed to satisfy not just the little ones, but also all the die-hard food lovers out there. Salsa-Veggie Quesadilla is a super quick and easy dish to prepare either for lunch or a nice weeknight meal. Any choice of vegetables (I used colorful bell peppers, red onion, mushroom, green onion, grated carrots and black olives) sautéed in Mexican seasoning with an added touch of Salsa and stuffed into Tortilla topped with loads of Tex Mex Marble Cheese and roasted till nice golden brown and melted cheese.




I’m one that loves anything with melted cheese and when it comes to Mexican food ……LOVE IT !  I think with quesadillas you can never go wrong, it’s like eating a sandwich, but even better.  When I think of quesadillas, it reminds me of wraps and frankies; the only twist here is that it’s completely Mexican.

As far as making quick and easy meals, it doesn’t get any better than making quesadilla. Quesadillas by far the most simplest meal to prepare; all that’s need is flour tortillas filled with your favorite filling and cheese, folded over, and heated till nice and golden brown crispy, cheese melted to perfection in no time. The best part of quesadillas is that there are endless incredible fillings with many variations, plus you can customize the filling to ones own individual tastes.




Quesadillas are not just versatile when comes to fillings, they versatility extends to the way they are cooked ; they can be pan-fried, Panini pressed, baked or even grilled. To me the best part of a quesadilla or a grilled cheese sandwich is went the cheese has leaked out of the edges and fried against the tortilla or bread; that’s when I know how heavenly this must taste!


Salsa-Veggie Quesadilla

Serving Size: 4

Salsa-Veggie Quesadilla

Filling salsa veggie quesadillas, stuffed with colorful bell peppers, mushroom, black olives, onion and loads of cheese. These quesadillas feature irresistibly crispy sides and melted cheese


  • 1/2 - Red Bell Pepper - finely chopped
  • 1/2 - Green Bell Pepper - finely chopped
  • 1/2 - Yellow Bell Pepper - finely chopped
  • 1 small - Red Onion - finely chopped
  • 6-8 - White Mushrooms - thinly sliced
  • 1 medium carrot - peeled and grated
  • 3-4 springs - Green Onion - finely chopped
  • sliced Black Olive - as desired (optional)
  • 1 tbsp.- Oil
  • 2 1/2 cup - shredded Tex Mex Marble Cheese
  • Salt / Black Pepper to taste
  • 1 pack-45 g- Old El Paso Burrito Seasoning
  • 1/2 tbsp.- Red Chili Flakes
  • 3 tbsp.- Mild/Hot Jarred Salsa
  • 4 Medium Tortilla (white or whole wheat)
  • Finely chopped Fresh Coriander leaves


In a large skillet over medium heat, heat oil. Add chopped red onion, stirring occasionally, until the onions are turning translucent. Add all of the vegetables and cook, stirring occasionally, until tender and turning golden, about 5-6 minutes. Add in burrito seasoning, pepper, red chili flakes and salt to taste, stir and let it cook for about 2-3 minutes. Add in red salsa and fresh coriander leaves and stir. Remove from heat and keep aside.

Divide 1 cup shredded cheese between the 4 tortillas, covering only half of each tortilla with cheese. Divide the salsa veggie mixture evenly on top of the cheese on each tortilla, Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the other empty side tortilla halve over the toppings.

Heat a medium to large skillet or fry pan on the stove over medium heat. Place one of the filled tortillas onto the pan. Cook for a few minutes, and then flip carefully with a spatula. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, and then slice quesadilla into three slices using a pizza cutter or a very sharp knife.

Serve with more salsa or sour cream





Tortilla Vegetable Samosas


Tortilla Samosa

Tortilla Samosa

Easy to make Tortilla Veggie Samosa

Samosas, traditionally they are made of All-purpose flour also known as maida. But, here’s is a simple and easy way to make samosa for either beginners or bachelors that want to avoid the kneading of the dough and rolling. Tortillas make this process of making samosas very easy and simple. Tortillas are made of whole wheat and maize (corn) flour so this is a healthier choice of wrap then maida (all-purpose flour). Let me share a recipe that you will enjoy making and eating.

A little bit about the “Samosa”. Normally, they are made with maida (all-purpose flour) stuffed with the traditional mashed potato mixture and fried till golden brown and served up with fresh chutney, such as Coriander Chutney, mint chutney or tamarind sauce. Samosa can be served up as an appetizer, snack, lunch or just food on the go. Samosas can be plated up with other dishes like: Samosa and chana or Samosa chat.


Tortilla Vegetable Samosas

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 20


  • Flour tortilla: 10 (Size-6 inches),
  • 2 Medium size potatoes: peeled and chopped finely
  • 1 Medium size Onion chopped finely
  • ½ cup - Green peas
  • ½ cup - Carrot: chopped into tiny pieces
  • Fresh Coriander leafs chopped : 6 springs chopped finely
  • 1 tbsp - Garlic Paste
  • 1 tbsp - Ginger Paste:
  • ½ tsp - Red chilly powder: adjust to taste
  • ½ tsp - Garam masala powder
  • 2 tsp - Coriander powder:
  • ½ squeezed - Lemon juice:
  • 1 tsp - Cumin seeds:
  • Salt to taste
  • 2 tbsp - All-purpose flour
  • 2 tsp - Oil
  • Oil for frying
  • Water


Heat the pan at medium heat and add oil once oil hot add cumin seeds.

Add in the Garlic/Ginger paste. Cook for 1 minute. Then add in the chopped onion mix and cook till light pink about 1 minute.

Then add in chopped potatoes, carrots and peas. Mix well and cover and cook. In between keep stirring to avoid it from burning.

Once the vegetables are half way cooked add in the spices: Red Chilli Powder, Coriander Powder and lemon juice mix and let it cook covered for another 5 minutes. Stir in between.

Once all vegetables cooked add in the salt to taste and Garam Masala and mix well. Lightly with your spoon or spatula mash the vegetables.

Now add the chopped Fresh Coriander leafs and give a final mix. At this point make sure to do a taste test and adjust spices or salt to your preference.

Transfer the mixture in a bowl and let them cool completely.

In a bowl mix together flour and water together and make a thick paste.

Now cut tortillas in half. Fold one corner to the other corner to form a cone shape and seal the edges of the tortilla with flour paste.

Stuff vegetable filling inside and seal all the surfaces properly using flour paste. Fill all samosa and make sure to keep the filled samosa cover with a cloth or tissue paper to avoid drying out.

Now heat oil on medium heat for deep fry. Once oil is hot add in the samosas carefully. Turning occasionally till they become golden brown and crispy.

Samosas are ready and can be served up with some tamarind sauce or ketchup.


You can add fresh green chilly paste or chopped instead of red chilli powder.

You can add any other vegetable of your choice or substitute the existing from the recipe. Can use frozen pea and carrots.

Vegetable mixture should be completely cooled down before stuffing.

Make sure that all sides and corners of the tortilla are properly sealed before deep frying them.

Keep sufficient oil in pan to ensure that samosas float in oil and don't touch the surface.



Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.