Ingredients:
Wheat Flour/Atta - about 4 cups
Spinach/Palak - about 3 cups
Mushrooms - about 500 gm
Chipotle Seasoning - 1/2 tsp
Garlic and Herb Seasoning - 1/2 tsp
Cayenne Pepper/Red Chilli Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Tomatoes - 2 medium
Onion - 1 small
Green Pepper/Capsicum - about 2 tbsp
Jalapenos or Green Chilies - 1
Coriander/Cilantro Leaves - few sprigs
Lime/Lemon Juice - 1 tsp
Pepper Jack Cheese or any other
Salt
Oil
Coriander/Cilantro Leaves - few sprigs
Lime/Lemon Juice - 1 tsp
Pepper Jack Cheese or any other
Salt
Oil
How to prepare Mexican Mushroom Quesadillas:
Preparing Spinach Dough: Puree spinach leaves with little salt in a mixer/blender. Add little water if required. In a mixing bowl, add the spinach puree. Add wheat flour, in small amounts till a soft dough is formed. Add 1 tsp oil and knead well. Let the dough rest for about 30 minutes. If you do not have time for all this, use store bought tortillas.
Wipe the mushrooms clean with a moist cloth or paper towel. Dice them into medium slices.
Preheat the oven at 375 degrees F. Grease a baking tray with cooking spray or oil. Spread diced mushrooms evenly on a baking tray. Bake for about 5 minutes. When mushrooms turn slightly brown, add the spices - Chipotle seasoning, garlic and herb seasoning, cayenne pepper, 1/4 tsp black pepper powder and little salt. Drizzle little oil if required. Bake for 5 - 10 minutes till mushrooms turn brown and water from the mushrooms dries up. Let the mushrooms cool.
Alternatively, mushrooms can be cooked on a stove top in a pan as well. If garlic and herb seasoning is not available, use garlic powder, onion powder and dried oregano. Generally, Veggie Quesadillas are made of grilled veggies like Zucchini squash. Along with mushrooms, use any other veggies of your choice.
Pico de gallo/Salsa: Finely chop onions, tomatoes, (about 1/4th) green pepper, and coriander leaves. Discard the seeds of jalapeno pepper and finely chop it. Mix onions, tomatoes, green peppers, cilantro, jalapenos, 1/4 tsp black pepper powder, lemon juice and little salt in a bowl.
Make round balls of the spinach dough. Roll the dough balls just like roti, dusting some wheat flour. Half cook the rolled rotis on a griddle/tawa, about a minute on each side. I used a cast iron griddle.
Place the half cooked roti on a chopping board. Now add the stuffing as desired on one half of the roti. Add mushrooms, followed by salsa and 2 pepper jack cheese slices. Fold the other half of the roti on the stuffing. Drizzle little oil or butter on the griddle and roast the stuffed roti. Lightly press the roti with a spatula while roasting. Roast both sides well. Serve Mushroom Quesadillas with sour cream.
Wipe the mushrooms clean with a moist cloth or paper towel. Dice them into medium slices.
Preheat the oven at 375 degrees F. Grease a baking tray with cooking spray or oil. Spread diced mushrooms evenly on a baking tray. Bake for about 5 minutes. When mushrooms turn slightly brown, add the spices - Chipotle seasoning, garlic and herb seasoning, cayenne pepper, 1/4 tsp black pepper powder and little salt. Drizzle little oil if required. Bake for 5 - 10 minutes till mushrooms turn brown and water from the mushrooms dries up. Let the mushrooms cool.
Alternatively, mushrooms can be cooked on a stove top in a pan as well. If garlic and herb seasoning is not available, use garlic powder, onion powder and dried oregano. Generally, Veggie Quesadillas are made of grilled veggies like Zucchini squash. Along with mushrooms, use any other veggies of your choice.
Pico de gallo/Salsa: Finely chop onions, tomatoes, (about 1/4th) green pepper, and coriander leaves. Discard the seeds of jalapeno pepper and finely chop it. Mix onions, tomatoes, green peppers, cilantro, jalapenos, 1/4 tsp black pepper powder, lemon juice and little salt in a bowl.
Make round balls of the spinach dough. Roll the dough balls just like roti, dusting some wheat flour. Half cook the rolled rotis on a griddle/tawa, about a minute on each side. I used a cast iron griddle.
Place the half cooked roti on a chopping board. Now add the stuffing as desired on one half of the roti. Add mushrooms, followed by salsa and 2 pepper jack cheese slices. Fold the other half of the roti on the stuffing. Drizzle little oil or butter on the griddle and roast the stuffed roti. Lightly press the roti with a spatula while roasting. Roast both sides well. Serve Mushroom Quesadillas with sour cream.
hmmm very healthy..
ReplyDeletespinach in any form too good!
Lovely and yummy...Love the spinach paratha it gives such a healthy touch :)
ReplyDeletelooks wonderful and healthy
ReplyDeletelooks healthy and delicious uma :)
ReplyDelete