| Prep: 25 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 9g | 48g |
| sugars | fibre | protein | salt |
| 6g | 8g | 18g | 1.2g |
Why I Love Indian Veggie Quesadilla Salad
One dish that I’ve recently fallen in love with is called Veggie Quesadilla Salad. This vegetarian Indian delight pays homage to authentic Indian flavors with a dash of universal appeal. I stumbled upon this recipe during one of my many food explorations and it has quickly become a favorite in my home.
Veggie Quesadilla Salad, A Harmonious Symphony of Flavors
The Veggie Quesadilla Salad brings together delightful ingredients such as Monterey Jack cheese, Cheddar cheese, a medley of colorful bell peppers, tomatoes, corn, and black beans. These are all brought to life with the warmth of ground cumin, chili powder, finely chopped onions, and the tang of freshly squeezed lime juice. Tossed with mixed salad greens and garnished with avocados, sour cream, and fresh cilantro, this salad is hearty enough to be a meal on its own.
Inspired by the famous Indian chef, Sanjeev Kapoor, who is renowned for his knack of transforming simple ingredients into extraordinary dishes, this salad also adds a bit of a kick with the optional addition of jalapeño peppers.
A Dance of Global Flavors
Not straying too far from my roots, I often serve this salad alongside Spanish tapas or as a refreshing alternative to Cuban rice and beans. It’s the perfect partner to many dishes, and it’s also fantastic when paired with a tropical cocktail, adding an unexpected kick to the blend of Caribbean and Spanish flavors that I love so much.
What truly sets this recipe apart, though, is the quesadilla twist. The tortillas, lightly browned and filled with oozing cheese, act as a satisfying counterpoint to the crisp, fresh salad. The cheese echoes the boldness of my favorite Spanish tapas while the veggies remain firmly in the refreshing territory of Caribbean cuisine.
Preparing this dish is much like composing a dance routine – a dash of creativity here, a twirl of inspiration there, resulting in a performance that is both visually stunning and deeply satisfying.
What You’ll Need
- 12 8-inch flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, finely chopped
- 2 medium tomatoes, diced
- 1 ½ cups cooked corn kernels
- 1 ½ cups cooked black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt to taste
- Ground black pepper to taste
- 6 cups mixed salad greens
- 2 avocados, peeled, pitted and diced
- 2 limes, juiced
- 1 cup sour cream
- ½ cup fresh cilantro leaves, chopped
- 3 medium jalapeno peppers, finely chopped (optional)
Method
Step One
Preheat your oven to 375℉ (190℃). While the oven is preheating, take a large bowl and mix together the Monterey Jack cheese, Cheddar cheese, diced green and red bell peppers, finely chopped onion, diced tomatoes, cooked corn kernels, cooked black beans, ground cumin, chili powder, olive oil, salt, and black pepper to taste.
Step Two
On a flat surface, lay out the flour tortillas. Evenly distribute the veggie and cheese mixture onto half of each tortilla, taking care not to overfill them. Then, fold the tortillas over to form half-moon shapes.
Step Three
Place the filled tortillas onto baking sheets, making sure they do not touch each other. Bake for about 15-20 minutes in the preheated oven until tortillas turn golden brown and the cheese is melted.
Step Four
While the quesadillas are baking, prepare the salad. In a large bowl, combine mixed salad greens, diced avocados, freshly squeezed lime juice, sour cream, chopped fresh cilantro, and finely chopped jalapeno peppers (optional). Toss the salad well to combine all the ingredients.
Step Five
Once the quesadillas are done, allow them to cool slightly, then cut each one into quarters. Serve the quesadilla quarters on a plate with a generous helping of the salad.
Step Six
Garnish the plates with extra lime wedges or cilantro, and serve the Veggie Quesadilla Salad hot. Enjoy this flavorful and hearty meal!
