Lemme just get to the point here, the sound of roasted carrots and bell peppers, marinated cottage cheese and some lip smacking sauce: all stuff in a trtilla wrap to make one crunchy and healthy quesadilla makes me go weak in the knees.
Yes, I found the perfect way to enjoy my vegetarian quesadilla and boy was it healthy too! Fresh seasonal harvest of red carrots and yellow and red bell peppers which are loaded in vitamin C, bright green romano beans, marinated and grilled cottage; sunny yellow: This dish definitely is loaded with colors. Don’t you just look cooking with natural colors? Well, I do.
The last time I made quesadilla, they did not turn out as crunchy as I wanted them to be so my second take on the mexican fav made me try my own variation and it turned out amazing. Here’s what you’ll need
Veggie quesadilla with roasted carrots, romano beans, belle peppers and marinated cottage cheese
For the filling
- 2 small carrots, peeled and angular sliced into 1/2 ” thick pieces
- 100 g Romano beans, cleaned and diced
- 1 each Red and Yellow Bell Pepper, thinly sliced
- 1/2 tbsp Oil
- 1/2 tsp brown mustard seeds
- Salt, to taste
For the marinated cottage cheese
- 100g Cottage cheese, washed throughly and cut into long 1/2 ” strips
- 1/2 tsp Turmeric
- 1/4 tsp Fennel seeds, crushed
- 1/2 tsp, Coriander Powder
- 1/4 tsp Salt
- 1/2 tsp oil
- 2 Tortilla wraps
- Your favourite cheese, grated (I used Gouda as that’s what was available)
- Tomato Sauce
In the meantime, mix all the dry ingredients for marinating the cottage cheese with the oil and coat all the cottage cheese pieces well and keep in the fridge for 30 mins.
Using a splash of Oil, salt and crushed black pepper, lightly coat the carrots, beans and bell peppers and roast in the oven for 20 minutes at 220 degree celcius.
Once the cheese has been marinating for 30 mins, take them out of the fridge. Heat a non stick pan and place the cheese slices flat. Roast them on one side till they turn light brown and then flip them to cook the other side. Since the cheese is already marinated and has oil, we do not need to add additional oil on the pan to roast them. Keep the cottage cheese aside.
Heat 1/2 tbsp oil in a non stick pan, add the mustard seeds and let them splutter. Add the carrots and beans, season with salt and sauté for 2 mins. Cover the pan and cook on a low-medium flame for 5-10 mins or till the carrots are tender. Check in between to ensure that carrots do not burn. Once the carrots are soft, add the roasted bell peppers and cover cook for another 5-10 minutes. Take the pan off the flame, mix in the cottage cheese and keep aside.
Take both the tortilla wraps and toast them on a flat pan just before they start to become crisp. Keeping one tortilla wrap as the base, spread the stuffing ovr it. Drizzle some tomato sauce and then grate cheese on top. Now cover it with the other tortilla wrap and press lightly. Heat a flat pan and cook the tortilla till it turns crisp. Flip the quesadilla and cook till the other side is crisp.
Cut the quesadilla into wedges and serve hot with some creme fraiche and guacamole.