In the mood for some homemade Mexican food? Then you gotta believe it is destiny that got you here, after all! And if you’re not craving Mexican food right now, wait until you get to the end of this recipe. There’s a good chance you might grab your apron and get to cooking this recipe. The extremely talented Vidhi Doshi a.k.a. @ramenhairedgirl sent us in her recipe for beans and feta quesadilla, so keep scrolling to check it out!
What You’ll Need
3/4 cup feta cheese
6 tsp butter
1/2 cup avocado cubes
6 tbsp sour cream
For the tortillas:
2 cup maida
2 tbsp olive oil
3/4 tsp baking powder
Salt to taste
3/4 cup warm water
For the filling:
1 1/2 cup boiled rajma
1 tbsp olive oil
3 tsp garlic
1/2 cup finely chopped onions
3/4 cup mixed peppers, finely chopped
3/4 cup finely chopped tomatoes
2 tsp chilli flakes (more if you want more spice)
3/4 tsp cumin powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tbsp ketchup
Salt and pepper
For the salsa:
1/2 cup finely chopped tomatoes
1/3 cup finely chopped onions
1 tsp finely chopped garlic
2 tbsp coriander
1 deseeded chilli, finely chopped
1 tsp dried oregano
Salt and pepper
Here’s How You Can Put It All Together
For the tortillas:
Step 1: Mix together the dry ingredients first. Slowly add water and start mixing the dough by hand.
Step 2: Once the water has been absorbed, transfer to a clean work surface and knead it into a soft dough for 4-5 mins. Cover with a damp cloth and keep it aside for 20-30 mins for the gluten to develop.
Step 3: Divide the dough into 6 equal parts.
Step 4: Take one portion of dough and roll it into an 8-inch diameter circle. Keep the rest of the portions covered with the cloth to prevent drying out.
Step 5: Heat a flat non-stick pan or tava and turn up the heat. Once it’s hot, place the rolled tortilla on it and cook on both sides on a high flame. If you cook this on a low flame, the tortillas will become harder and won’t be able to fold. Keep aside in a casserole to prevent drying out. Repeat with the rest.
For the filling:
Step 1: Heat a non-stick pan and add oil to it. Once hot, add the garlic and onion and sauté for 1-2 minutes till translucent. Now add the peppers and cook for 2 more minutes.
Step 2: Now add the tomatoes and cook for another 2-3 minutes. To prevent burning of the veggies, you can add a little salt so that the veggies release their water. You can even add other veggies if your choice.
Step 3: Now add the beans and cook for 1-2 minutes.
Step 4: Add all the spices at this point and mix well. If the mixture is too dry, 2-3 tbsps of water and cook for 2-3 minutes, mashing lightly.
Assembly:
Step 1: Once the filling is made, divide it into 6 portions. Place one portion of the filling on one half of the tortilla and sprinkle generously with feta cheese. You can even use any processed cheese or cheddar but I’ve used feta because I like the sour taste.
Step 2: Fold the other side of the tortilla to make a semi-circle. Heat a pan and brush 1 tsp of butter over it. Place the quesadilla on the pan and cook on both sides till slightly browned and the filling is heated. I’ve not used a melted cheese but if you have it might ooze out.
Step 3: Meanwhile mix the ingredients of the salsa and keep aside.
Step 4: Cut the quesadilla into 3 portions. Serve alongside sour cream, salsa, and avocados with a squeeze of lime.
I am definitely hungry after looking at the final picture and can’t wait to try it out! Would you try out this recipe too? Let us know in the comments below.
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