Tuesday, April 15, 2014


I love Mexican food. It is pretty nutritious and balanced.I often try to make some of them at home. A healthier version of course! I do not care for the sour cream and use very little cheese. Today I made quesadilla for dinner. "Queso" means cheese in Spanish. It is basically tortillas filled with melted cheese. Traditionally flour tortillas are used but I use corn tortillas as I avoid flour. Apart from cheese the tortillas can be stuffed with anything you please.. Different veggies like onions, tomatoes, peppers, & avocado can be used or if you wish you can stuff it with chicken and make chicken quesadilla. I made the vegetarian one with different peppers, cabbage, onion and avocado. Again raw veggies can be used or you could lightly cook them. I have stir-fried my veggies in a little bit of olive oil. The tortillas after being stuffed are generally folded into half and then cut into wedges. Since I use corn tortillas which are much smaller than the flour tortillas, I could not possibly fold them. Hence I have used two tortillas for each quesadilla and then cut them into wedges. Being a avocado aficionado, I have used chopped avocados in my stuffing and served the quesadilla with guacamole.

Here is the recipe for my quesadilla.

Servings: 4


Corn Tortillas: 8  ( 2 for each quesadilla )
Onion: 1 small, chopped
Red bell pepper: 1/2,diced small
Orange bell pepper: 1/2, diced small
Yellow bell pepper: 1/2 , diced small
Carrot : 1 small, cut julienne
Cabbage: 1/2 cup shredded
Avocado: 1/2, diced
Spring onion: 2, chopped
Sharp cheddar cheese :2 oz, cut into thin slices
Salt: 1/8 tsp
Pepper: 1/4 tsp
Adobo seasoning: 1 tsp
Olive oil: 1/2 tbsp+ 1 tbsp


In a frying pan, heat 1/2 tbsp oil, sauté onions for a minute on medium heat.

Now add carrots, cabbage, chopped peppers, scallions and sauté for a minute or two.

The vegetables should be crisp and not soggy. Add the adobo seasoning, salt and pepper. Mix well and keep aside.

Heat a skillet/ griddle on medium heat. Smear a little oil/ butter and warm the tortilla on it for 30 seconds on both sides on low flame. The purpose of applying oil/ butter is so that the tortilla does not become crispy. You want the tortilla to be soft and pliable.

Now spread a layer of shredded/ sliced cheese .

Spoon 2 tbsp of the vegetable mixture. 

Top it with 1 tsp of chopped avocados. Top it with another layer of shredded/ sliced cheese.

Place the second tortilla on top of this and with the spatula press lightly. Now gently flip the quesadilla so that the top tortilla is now laying on the skillet. Warm it until the cheese slightly melts .

Now you can cut the quesadilla into wedges on the skillet itself. Transfer to a plate.

Serve hot with guacamole , sour cream , salsa or little bit of all of them.


Cooking made easy:

Make a little extra of the stir-fried veggies and store in the fridge for yummy tacos or noodles for dinner the next day! You could also store just the chopped veggies and make the stir-fry fresh the next evening.

Tip for healthy living:

Drinking a glass of warm water with 1/2 lemon in it first thing in the morning helps detoxify the body . It also helps rejuvenate the liver. 



Food for thought:

Talk less work more. ( Unknown)