Guide to Making the Perfect Quadilla

Over the weekend I made some Mexican snacks – quesadillas, tacos, corn chips (nachos) with salsa and sour cream. Tacos and nachos are regular guests at our house, because Nehal likes them very much. But I had never tried quesadilla before and I wanted to make it at home from scratch and therefore this attempt, according to a recipe I got from here, how to make flour tortillas.

When I was looking for a good quesadilla recipe, I found that there were many versions that differed from region to region and, like most authentic original recipes, have undergone many changes adapted to each specific region. What I learned, quesadilla is basically a toasted tortilla with melted cheese inside and you could use vegetables/meat as a filling.

Combined with the crunching of the sauteed vegetable filling and the melted cheese of the quesadilla, I was very pleased with the final result and my son enjoyed it. I am glad that there is another kind of snack with a lot of vegetables, which can be added to Nehals list of evening tiffins. I’m so glad I tried it.:)

Quesadilla Recipe:

  • Preparation and cooking: 60 m
  • Makes about 6-7 quesadillas
  • Cuisines: Mexican


For flour tortillas:

  •  3/4 Cups Flour
  • tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • about 1/2 cup of warm milk or water

For vegetable filling:

  • onions, cabbage, beans, carrots, peppers, baby corn, sweet corn, green peas, mushrooms, spring onions or vegetables of your choice
  • salt to taste
  • red chili flakes
  • 3/4 – 1 Cup grated cheese
  • 1/2 Cup sour cream (optional)

1 .First combine all the ingredients except milk. Now slowly add the warm milk or water to knead a soft dough and knead it well for 4-5 meters. Set aside 15 meters and prepare the vegetable filling during this dough sitting time.

2 .Form lemon-sized balls out of the dough and roll them out with a rolling pin like very thin rotis of about 8″-9″ size.

3. Preheat a griddle and place each tortilla on the hot griddle for only 4-5 seconds on each side and take it out. They should not be roasted brown at this time. Set aside all lightly toasted tortillas.

For vegetable filling:

4. The vegetables I used were grated carrots, finely chopped cabbage, bell peppers, baby corn, onions, sweet corn, grated paneer, tomatoes and coriander leaves. First fry the garlic, followed by the vegetables, in olive oil for 3 meters, season with salt and red chili flakes. (you can skip the sauteed part).

5. Take the vegetable filling and put it in the center of each tortilla, spread a tablespoon of sour cream, sprinkle grated cheese on top and moisten the edges of the tortilla with water. Put another tortilla on top and press on the edges. Take a fork and press along the edges, as shown in the picture above.

6. Preheat a griddle and turn both sides of the quesadilla over medium heat to roast both sides. Be sure to cook it over medium heat so that the cheese melts in it. Drizzle some oil, if you like, while frying the quesadilla. Put the quesadilla on a serving plate, cut into triangles with a pizza cutter and serve hot with salsa or tomato sauce.

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