Can you believe it has been six months since the lockdown? It feels like an eternity with the constant news cycle of mostly negative and sad news. Here in Northern California, the wildfires started earlier and raged stronger this year and are still burning through a record area. In addition to being in lockdown, we also could not go on our nature hikes due to the poor air quality. Taking it one day at a time and praying for those less fortunate – it’s all that one can do to keep one’s sanity.
Meanwhile on the personal front, Amma is back with us and finished her travel quarantine period. Her return is a huge relief to both of us. Things always get interesting in the kitchen when she is here, and this time more so, since both of us are home all day! Her repertoire is mostly South Indian cooking with some North Indian dishes thrown in for variety. I try to mix it up and she tolerates it like a good sport.
I cannot say this vegetarian quesadilla with guacamole was necessarily one of her favorites but V and I really enjoyed it. This is a simple, easy to make recipe which comes together in no time with whatever veggies you have on hand. You can have it as a snack or even a full meal. I used onions, greens and red bell pepper. Feel free to use a combination shredded cabbage, mushrooms, corn, zucchini, squash, sweet potato and even black or pinto beans. Here is the basic recipe.
Recipe for Vegetarian Quesadilla with Traditional Guacamole
Makes 4 servings (2 tortillas per person)
Ingredients for the traditional guacamole (from La Vida Verde cookbook):
- 2 large avocados
- 1 firm ripe tomato, chopped
- 2 Tbsp lemon juice
- 1 jalapeno or other spicy green pepper, minced fine (leave it out if you don’t like it spicy)
- 1 Tbsp finely chopped cilantro
- salt to taste
Ingredients for the quesadilla:
- 8 medium tortillas of your choice (I used corn/wheat)
- 1 Tbsp vegetable oil
- 2 cups of arugula (or any other greens of your choice)
- 1 medium onion sliced thin
- 1 medium red bell pepper sliced thin
- 1 cup of grated cheese (Monterey jack works well or any other hard flavorful cheese which melts)
- salt and pepper to taste
Method:
To make the guacamole:
- Peel and scoop avocado in to a bowl
- Add all the other ingredients and roughly mash together
To make the quesadilla:
- Make the filling: In a pan, heat the oil and saute the onions, bell pepper for a few minutes. Add salt to taste. Add the greens, mix and allow it to wilt. Set aside.
- Heat a large skillet (cast iron preferably)
- Place the tortilla on the hot skillet and cook until a little browned on both sides, flipping for around 2-3 mins
- Lower the heat and sprinkle one half of the quesadilla with cheese until well covered. You might use about a tablespoon for a large tortilla. I went lighter with cheese.
- Top with the vegetable filling using 2-3 tablespoons
- Sprinkle with more cheese
- With a spatula, folder the tortilla over to cover the filling and press down
- Increase the heat if needed and allow the cheese to melt and the quesadilla to brown a bit (a minute or so)
- Flip carefully to brown the top side as well (a minute or so)
- Remove and set aside and repeat with the next one
Serve the tortillas hot with guacamole or a salsa of your choice if you prefer.
Hope you enjoy this simple quesadilla. V and I are trying to remind ourselves every day to find joy in the simple things in life and appreciate every small blessing. Stay safe and stay sane everyone!
