This morning I made these quesadillas for breakfast and as it is a much liked recipe in my house, I thought of sharing it here with you all. A few basic ingredients are a must to make this at home. We need ready Basil pesto and mushroom filling to make this. I have already shared my recipes of the Basil pesto (click here) and Mushroom filling (click here), check them as previous posts .
I first tasted quesadilla in Chili’s Restaurant in Dubai, something which I would love to eat regularly was the thought that came instantly to mind after the first bite. New food or menus that I loved eating outside first time always end up being tried in my kitchen and getting included in my regular cooking/menus. Like in most Indian houses, I too make fulkas or chapatis or parathas on a daily basis, and hence I prefer to make use of these instead of the Tortillas that I would need to buy from the supermarket for making this recipe. I prefer our regular whole wheat flour to make them. Chapati (without oil) that I make is just a bigger size of the regular Fulkas that I make for our daily meals. (You can check my Fulka recipe here).
Before we start the recipe I would like to share that I prefer the Cheddar and Parmesan cheeses more in my cooking over other cheese used by the specific recipes. I stock on the Grana Padano or Parmigiano Reggiano, whichever I find available in the supermarkets. I have used the cheese that were stocked in my fridge.
Basil Pesto & Mushroom Quesadillas
INGREDIENTS: (To make for 4)
Chapatis : 8
Basil Pesto: 4 Tbsp
Mushroom Filling : 1 Bowl (For recipe click here)
Cheddar Cheese slices : 6-8 slices (or you can use freshly shredded as per availability or requirement)
Parmesan Cheese: as per preference
Cooking Oil: 4 Tsp (use more if preferred)
METHOD:
Take 2 chapatis at a time and apply the basil pesto on both of them on one side each.
Take 2 tbsp mushroom filling and spread it on one of the chapatis, cut the cheese slices in smaller pieces and spread over the filling, grate the Parmesan or Grana Padano cheese as per preference and cover it with the other chapati with pesto facing side and press firmly.
Heat a tava or pan and put these chapatis on it and press firmly with a wooden spatula so that both sides get roasted crispy, melting the cheese inside. We can make use of 1 tsp oil to make them crisper.
Remove them from the pan once both sides are reddish and crispy. Cut them into fours and serve hot with more of the Basil pesto or they can be eaten as it is.
We can even dry roast them and avoid using oil if we want, I did make some without using oil.
You can make the rest of the quesadillas in this way, with or without using oil. Apply the pesto, mushroom filling, and cheese as per own taste and enjoy these healthy and delicious Quesadillas for any meal of the day.
Tip: You can even make use of any leftover chapati or plain parathas to make the quesadilla with any filling of choice.
I enjoyed writing this post and sharing my simple homemade recipes with you all, hope you enjoy trying it out.
Enjoy!
ashu
ashstylegourmet's Blog 
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