Corn & Bell Pepper Quesadilla
Refined flour (200 g)
Fresh parsley, chopped (1/2 cup)‡
Salt, to taste
Baking powder (5 g or 1 tsp)
Olive oil (30 ml)
Olive oil (2 tbsp)
Garlic, minced (2 tsp)‡
Onions, chopped (100 g or ½ cup)‡
Green chilies, sliced (1 piece)‡
Mushrooms, sliced (1 cup)‡
Corn kernels (1 cup)‡
Capsicum (Bell Pepper), sliced (Green, Red or Yellow) (1 cup)‡
Fresh thyme (5 g or 1 tsp)‡
Fresh parsley, chopped (50 g or ¼ cup)‡
Salt, to taste
Crushed black pepper (5 g or 1 tsp)
Paprika powder (10 g or 2 tsp)
Jalapeno, chopped (1/2 cup)
Tomato sauce (45 ml or 3 tbsp)‡
Mozzarella Cheese (45 g or 3 tbsp)
Tomato Salsa (for serving)
‡: available in Tall Tree Organic Subscription
To prepare the tortilla:
In a bowl, mix all of the tortilla ingredients.
Add water and knead the dough until soft.
Cover the bowl with cling wrap. Keep aside for 20 minutes.
To prepare the filling:
In a non-stick pan over medium flame, add 1 tbsp olive oil and sauté the minced garlic, onion, green chilies, mushroom, corn kernels and capsicum together. Add thyme and parsley and toss together until all vegetables are cooked.
Add salt, pepper and paprika to season.
Once cooked, remove into a bowl to cool.
Once the dough is ready, divide into four parts and roll each into a round tortilla.
One by one, cook the tortillas in a non-stick pan over medium flame. Toast on both sides for about 30 seconds each, twice (2 minutes total). Add a little olive oil to the pan to soften the tortilla as needed.
Place a cooked tortilla on a flat surface. Layer the tortilla with a) 1.5 tbsp tomato sauce b) half the vegetables c) ¼ cup jalapenos and d) 1.5 tbsp mozzarella cheese. Place the second tortilla on top. Repeat for other two tortillas.
On a lightly greased (with olive oil) non-stick pan over medium flame, heat and press the quesadilla together until grilled. Repeat for other quesadilla. Cut each into six to eight slices and serve with salsa.