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Mexican Style - Quesadillas with tomato and jalapeno pepper salsa hot tortillas stuffed with melted cheese

from: Karen Anand

Mexican Style - Quesadillas with tomato and jalapeno pepper salsa hot tortillas stuffed with melted cheese

Ingredients

• 8 wheat flour chappatis
• 2 tbsps oil
• 2 cups of grated processed cheese

For the tomato and jalapeno pepper salsa

• 1 kg tomato
• cup onion, chopped fine
• 1 tbsp garlic, chopped fine
• cup jalapeno peppers in vinegar, chopped
• 2 tbsp salt
• 1 tsp sugar
• 5-10 green chilli soaked in vinegar

Cooking Method

Blanch, skin and chop the tomatoes. Cook on a low fire with onion, garlic, salt and sugar until thick.

Add

the green chillies while the salsa is still hot. Remove from the gas.
Add chopped jalapenos. You should get approximately 700 gm of salsa.

Heat
a heavy tawa or dosa pan over medium heat: add tbsp of oil. When hot,
place one chappati on the pan. Sprinkle with one-fourth cup of grated
cheese, one-fourth cup of salsa and top with another one-fourth cup of
grated cheese. Top with a second chappati.

Cook until the
cheese is melting and the bottom roti is golden brown. Using a spatula,
flip; cook until golden on both sides and until the cheese melts
inside. Cut into wedges. Repeat with remaining ingredients. Serve hot
as a snack.

 

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