Cook some yummy and tasty snacks for kids while they will be picky or choosy as ever. Try this Mexican Quesadilla recipe, Mushroom Quesadilla recipe along with Chutney and Paneer Paratha at home by chef Sophia Machado. Serve it with Cilantro Rice and Green Peas Salad to your family members or guests invited at home. Watch the full video, make it, let us know the feedback in the comments below and Keep watching the channel for more such food recipes.
#quesadilla #mushroomrecipe #kidssnacksrecipes
0:24 – Sweet And Spicy Mushroom Quesadilla
2:38 – Chutney And Paneer Paratha
4:17 – Mexican Quesadilla
Cilantro Rice Recipe –
Green Peas Salad –
Ingredients:
For Mexican Quesadilla:
• 2 Tortillas/Chapatis
• 1/4 cup Boiled Sweet Corn
• 1/4 cup Boiled Mother Earth Kidney Beans
• 1/4 cup Mashed Mother Earth Kidney Beans
• 1/4 cup Bell Peppers
• 1 tbsp Mexican Seasoning
• 1 tbsp Karmiq Olive Oil
• 2 Garlic Cloves
• 1/2 cup Water
• 1 tbsp lemon Juice
• Cheese Blend
For Mexican Seasoning:
• 2 tsp Golden Harvest Red Chilli Powder
• 4 tsp Golden Harvest Black Pepper Powder
• 2 tsp Sangi’s Kitchen Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Oregano
• 5 tsp Ground Cumin
• 4 tsp Golden Harvest Sea Salt
For Sweet & Spicy Mushroom Quesadilla:
• 3 Tortillas/Chapatis
• 2 Onion
• 300 gms Button Mushroom
• 2 1/2 tbsp Coconut Oil
• Cheese Blend
For Recheado Masala:
• 1 tbsp Kashmiri Chilli Powder
• 1 tbsp Coconut Sugar
• 2 tsp Ginger-Garlic Paste
• 1 tbsp Tasty Treat Tomato Ketchup
• 1/2 tsp Golden Harvest Turmeric Powder
• 1 tsp Golden Harvest Cumin Powder
• 1/2 tsp Golden Harvest Coriander Powder
• 2 tsp Coconut Vinegar
• 1/2 tsp Golden Harvest Salt
For Chutney & Paneer Paratha:
• 3 Tortillas/Chapatis
• 50 gms Fresh Grated Coconut
• 50 gms Fresh Coriander Leaves
• 10 gms Tamarind
• 2 Garlic Cloves
• 1/4 Onion
• 2 tsp Coconut Sugar
• 1/2 Green Chilli
• 1 tsp Mother Earth Cumin Seed
• Golden Harvest Sea Salt To Taste
• 100 gms Paneer
• 2 tbsp Water
• Cheese Blend
Method
Mexican Quesadilla
1. Take a pan, pour in some olive oil, cup of boiled sweet corn, boiled kidney beans and Saute it till charred.
2. In a small bowl, add red chilli powder, black pepper powder, garlic powder, onion powder, dried oregano, ground cumin, sea salt to taste and Mix it well with a spoon.
3. Take a pan, add olive oil, garlic cloves, assorted bell peppers and Mix it well.
4. Add mashed kidney beans, mexican seasoning, water and Cook until the water gets absorbed.
5. Add the charred kidney beans and sweet corn to this pan. Mix it well and Turn off the induction.
6. Pour in some lemon juice, mix it well and Keep it aside.
7. Take a leftover chapati/roti, spread the cheese blend, add the filling and finally top it with some more of the cheese blend. Place another chapati over it.
8. Fold it in half, take a pan, grease it with butter, place the quesadilla, apply butter to it and Cook it from both sides until it gets crispy.
9. Serve it with sour cream dip.
Sweet & Spicy Mushroom Quesadillas
1. Take a large bowl, add kashmiri chilli powder, coconut sugar, ginger-garlic paste, tomato ketchup and turmeric powder.
2. Add cumin powder, coriander powder, coconut vinegar, salt to taste and Mix it all with a spoon.
3. In a pan, add coconut oil, button mushrooms and Saute it for 2-3 minutes.
4. Now in another pan, take some coconut oil, chopped onions and Cook until they are lightly charred.
5. Take a pan, add some coconut oil, the prepared masala and Saute it for a while.
6. Place a lid on it and Cook for about 4-5 minutes. Give it a stir post that.
7. Now add the sauteed mushrooms in the pan, mix it well and take it off the pan.
8. Take a tortilla, spread the cheese blend, add the filling made along with onions and final cheese blend dressing from the top.
9. Fold it in half, take a pan, grease it with butter, place the quesadilla, apply butter to it and Cook on both sides until crispy.
10. Serve it hot with crispy fries.
Chutney & Paneer Paratha
1. Take a pan, add garlic cloves, diced onions and dry roast them until charred.
2. In a small bowl, add grated coconut, coriander leaves, tamarind and coconut sugar.
3. Add green chillies, cumin seeds, sea salt to taste and the charred onion and garlic.
4. Blend it into a smooth paste and water in to adjust the consistency.
5. In another bowl, take paneer, prepared chutney and mix it well with a spoon.
6. Now take a leftover chapati/roti, apply cheese blend to it, add the filling and the final drizzle of the cheese blend.
7. Fold it in half, take a pan, grease it with butter, place the paratha and apply some butter to it.
8. Fry it nicely on both sides until it gets crispy and Serve it with the chutney.
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