Ingredients:
1. Roti's- 3
2. Rajma/ Kidney Beans- 1/2 cup
3. Green, Red Bell peppers- 1/2 each
4. Sweet corn- 1/2 cup
5. Onion- 1 small size
6. Cheese- 1 cup
7. Mexican sauce- 1 tbsp
8. Salt- to taste
9. Black pepper powder- pinch
10. Butter- 2 tbsp
Preparation Method:
1. Soak rajma for 6-8 hrs. Pressure cook adding little bit of salt for 2 whistles and keep aside.
2. Chop all vegetables, make 3-4 rotis, just roll them and cook each roti one side.
3. In a non-stick pan heat butter add onions fry till translucent, add bell peppers, sweet corn, salt,pepper powder and saute for a while.
4. Add mexican sauce mix properly and turn of the stove.
5. Take each roti and place uncooked side on the tawa. Add cheese, a layer of curry , cheese to half part of roti and now fold equally. Cook till crispy, crunch and cheese melts inside the quesadilla. Cut into two equal pieces.
3 layered Quesadilla:( Requires 3 rotis)
1. Follow all the procedure till step 4.
2. Take a roti and place uncooked side on the tawa. Add cheese, smashed rajma. Place another roti on the top of it. Turn the quesadilla and cook for a minute. Now add cheese, curry and cheese and place one more roti and cook the other side of roti. Cut it into 4 pieces.
Mexican Dip:
Ingredients:
1. Tomato-1
2. Garlic- 4 cloves
3. oil- 1 tbsp
4. Red chilli-1
5. Salt- to taste
6. Cilantro- handful
Preparation Method:
1. Heat oil in a pan, add garlic tomato and cook for a minute.
2. Add red chilli and cook for one more minute.
3. Turn of the flame and add salt. Let it cool down for a while.
4. Blend the cool down mixture and cilantro together. Serve with hot quesadillas, tacos. It even goes well with parathas.
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