VEG-QUESADILLA WITH SOUR CREAM, GUACOMOLE AND JALAPENO SALSA

VEG-QUESADILLA WITH SOUR CREAM, GUACAMOLE AND JALAPENO SALSA

S.No.	Ingredients	Qty.	Unit
1	ONION	10	GMS
2	GARLIC	5	GMS
3	ZUCCHINI	20	GMS
4	GREEN CAPSICUM	15	GMS
5	RED AND YELLOW CAPSICUM	10	GMS
6	AUBERGINE	5	GMS
7	CHEDDAR CHEESE	50	GMS
8	CAJUNSEASONING	10	GMS
9	CHOPPED CORIANDER	3	GMS
10	CHPPED PARSLEY	2	GMS
11	REFINED FLOUR	150	GMS
12	CREAM	15	ML
13	MILK	50	ML
14	SALT	5	GMS
15	CRUSHED PEPPER	3	GMS
16	RIPE AVOCADO	25	GMS
17	LEMON JUICE	3	ML
18	JALAPENO	4	GMS
19	CUMIN POWDER	2	GMS
20	OLIVE OIL	25	ML
21	MUSHROOM	10	GMS

METHOD:

1. In a non stick pan cook two tortilla sheets, place the vegetable mixture  on one  tortilla sheet, sprinkle grated cheddar cheese on the mixture and place the second sheet over the cheese. Cook on a slow fire until the cheese melts.

2. Take out from fire and cut into 1/4 sectors.

FOR THE MIXTURE

Heat oil in a sauté pan, add the sliced onion, chopped garlic, juliennes of zucchini, capsicum, mushroom and aubergine until cooked .add the cajun seasoning , chopped parsley and chopped coriander. Keep the mixture aside.

JALAPENO SALSA

Mix together chopped jalapeno, chopped onion, chopped coriander ,lemon juice ,cumin powder ,salt, olive oil, check seasoning.

GUACAMOLE

Mash the ripe avocado, mix chopped tomato, onion , lemon juice salt, olive oil, check seasoning.