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Corn & Bell Pepper Quesadilla


For tortilla

Refined flour (200 g)

Fresh parsley, chopped (1/2 cup)

Salt, to taste

Baking powder (5 g or 1 tsp)

Olive oil (30 ml)

For filling

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


Serves 3

  1. 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.

  1. 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.

  1. Once the dough is ready, divide into four parts and roll each into a round tortilla.

  2. 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.

  3. 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.

  4. 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.

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