Quesadillas

About Quesadillas

Ingredients

• Chicken sausages, chopped ½ cup
• Whole wheat tortillas 4 (10 inch)
• Oil 6 tbsps
• Salt to taste
• Black pepper powder to tase
• Cheddar cheese, shredded 2 cups
• Large eggs 2
• Tomatoes, diced ½ cup
• Spring onions, diced 8
• Guacamole to serve
• Sour cream to serve
• Salsa to serve

How to Make Quesadillas (Stepwise Photos)

Method

1. To make 1 quesadilla, heat 1 tbsp oil in a non-stick pan. Add sausages and saute till light golden. Add salt and pepper powder.
2. Heat 1 tbsp oil in another non-stick pan, break 2 eggs into it and cook, stirring till they get scrambled. Sprinkle a little salt and pepper powder over the eggs.
3. Heat 1 tbsp oil in a non-stick skillet, place 1 tortilla on it. Spread half the cheddar cheese over it, top it with scrambled eggs. Spread half the sausages over the eggs evenly. Over the sausages spread half the tomatoes and half the spring onions and place another tortilla over it. Press lightly and cook, turning sides, till both sides are evenly done. Make another quesadilla in the same way.
4. Keep the quesadillas on the worktop and cut into equal wedges. Arrange them on serving plates and serve with guacamole, sour cream and salsa.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps