Veggie Quesadillas

Yields4 Servings
For the Tortillas:
 200 g Bio XXI Bakery Flour (or Pizza Flour)
 5 g Salt
 10 ml Olive Oil
 1 Egg (or same amount of Chick Pea Water)
 60 ml Water
For the Veggie Filling:
 300 g Red and Green Bell Peppers (cleaned and julienned)
 300 g Mixed type of Carrots (julienned)
 2 tbsp Olive Oil
 Salt & Pepper to taste
 500 g Cheese - Vegetarian (your preferred variant)
Making the Tortillas:
1

In a small bowl add the water, oil, egg, and mix until all the ingredients are incorporated.

2

-In another bowl, mix the flour and salt.

3

Pour the mixed liquid into the flour bowl and mix until it forms a brittle dough.

Knead the dough on the counter top with the help of a little oil in the palms of the hands until you get a handle-able and non-sticky dough.

4

Return the dough to the bowl, cover and let it rest for 30 minutes in the refrigerator.

5

Remove the dough from the refrigerator and knead again just enough so that you can divide it into small balls according to the size of tortilla you want.

6

Put a ball of dough in a plastic bag, use some oil on your hands and flatten the ball as thin as possible through the plastic.

Once thin and flat, use a round mold to cut a circular disc of the dough.

Repeat with each ball of dough.

7

Heat a lightly greased Teflon pan over low heat and cook each tortilla until it is lightly browned.

The Veggie Filling:
8

While the dough is in the fridge, make the veggie filling:

9

Heat a saucepan with a little olive oil, fry the carrot, when it is al dente add the paprika and fry for a couple of minutes.

Remove from the heat and season with salt & pepper to taste.

10

Grate the cheese.

Tip:
For more fun flavors, use a mix of cheeses.

Putting all together & serve:
11

Heat the pan, first place the tortilla, then add the cheese to the entire tortilla, place the sautéed vegetables in the middle of the tortilla, fold in half and brown on both sides until the cheese is melted.

12

Take the tortilla out from the pan onto a chopping board and divide it into 2 ,3 or 4 pieces according to the size of your tortilla.

13

Serve while warm with guacamole, pico de gallo, sour cream, cilantro sauce or the sauces of your choice.

Ingredients

For the Tortillas:
 200 g Bio XXI Bakery Flour (or Pizza Flour)
 5 g Salt
 10 ml Olive Oil
 1 Egg (or same amount of Chick Pea Water)
 60 ml Water
For the Veggie Filling:
 300 g Red and Green Bell Peppers (cleaned and julienned)
 300 g Mixed type of Carrots (julienned)
 2 tbsp Olive Oil
 Salt & Pepper to taste
 500 g Cheese - Vegetarian (your preferred variant)

Directions

Making the Tortillas:
1

In a small bowl add the water, oil, egg, and mix until all the ingredients are incorporated.

2

-In another bowl, mix the flour and salt.

3

Pour the mixed liquid into the flour bowl and mix until it forms a brittle dough.

Knead the dough on the counter top with the help of a little oil in the palms of the hands until you get a handle-able and non-sticky dough.

4

Return the dough to the bowl, cover and let it rest for 30 minutes in the refrigerator.

5

Remove the dough from the refrigerator and knead again just enough so that you can divide it into small balls according to the size of tortilla you want.

6

Put a ball of dough in a plastic bag, use some oil on your hands and flatten the ball as thin as possible through the plastic.

Once thin and flat, use a round mold to cut a circular disc of the dough.

Repeat with each ball of dough.

7

Heat a lightly greased Teflon pan over low heat and cook each tortilla until it is lightly browned.

The Veggie Filling:
8

While the dough is in the fridge, make the veggie filling:

9

Heat a saucepan with a little olive oil, fry the carrot, when it is al dente add the paprika and fry for a couple of minutes.

Remove from the heat and season with salt & pepper to taste.

10

Grate the cheese.

Tip:
For more fun flavors, use a mix of cheeses.

Putting all together & serve:
11

Heat the pan, first place the tortilla, then add the cheese to the entire tortilla, place the sautéed vegetables in the middle of the tortilla, fold in half and brown on both sides until the cheese is melted.

12

Take the tortilla out from the pan onto a chopping board and divide it into 2 ,3 or 4 pieces according to the size of your tortilla.

13

Serve while warm with guacamole, pico de gallo, sour cream, cilantro sauce or the sauces of your choice.

Veggie Quesadillas
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