Mexican Quesadilla

Let me admit I am a big fan of Mexican food, apart from the fact it has beans...it has the perfect blend of spicy flavors.
So a year back for our housewarming party I had a Mexican menu and I went and got a quesadilla maker.
Since then quesadilla has been a frequent dish I make since its quick and easy.
And few weeks guess what was on the menu?

For the quesadilla filling, I have tried the following options and all have turned out to be good.

• Zuchini
• Spinach
• Onion +  green pepper
• Pepper mix (green, red, yellow) + spinach + mushroom

How to make the filling?

• Chop the desired filling and set aside.
•  For zucchini, grate the zucchini and squeeze all the water before you saute in the pan.
• Mushrooms might give out some water so don’t overcook them and also drain the water after cooking and before placing on the tortilla
• In a pan heat oil and add the desired filling vegetable.
• Add salt followed by Mexican seasoning. (as an alternative to Mexican seasoning add some taco seasoning and crushed red chilli flakes)
• Saute this mix until cooked

• Take tortilla (wheat or corn) and add some butter on the outside (butter adds crispiness)
• Add the desired filling starting from the center make sure you don’t overfill and stay away from the edges.
• Sprinkle Mexican cheese with the same trick as the filling.
• Place another tortilla and add some butter on the outside.
• Place this quesadilla on the quesadilla maker and cook.
• If you don’t have a quesadilla maker, place it on a pan and gently squeeze from the center making sure the ends both tortilla stick together.
• Flip and cook on both sides.
• Cut in desired number of pieces.

Serve hot with Mexican rice, beans, salsa, and guacamole to complete the perfect Mexican dinner.