Mexican Quesadillas with Greek Tzatziki Dip

The Indian palate has over the years changed in many ways. Experimenting with new ingredients and acquiring unconventional flavours is a common lifestyle change that many are seen to be adopting. Often also Indianizing the foreign dishes to suit the tastes that one has grown up savoring. Like they say, the actual hakka noodles would be way different from what they serve in China and imagining Paneer on a Pizza would be quite unlikely for an Italian.

The beauty however is when different ingredients come together to create a delicious dish, no matter what cuisine it is. No exception to the experimentative Indian, here I’ve tried my hands at preparing Mexican Quesadillas with an Indian twist ofcourse and to go with it is homemade Tzatziki Dip. Tzatziki dip originates from Greece and Quesadillas from Mexico and I don’t know if the natives of these two regions have ever tried this together, but after today, I’d say they must give it a try because it tastes great! Let’s get going!

Quesadillas with Tzatziki Dip
Jain Quesadillas (no onion, no garlic)

Preparation Time: 30 mins

Serves: 3

You will need:

For the filling: 1. Corn (1 cup) 2. Capsicum 3. Tomatoes 4. Paneer 5. Beans 6. Salt to taste 7. Chilli Powder 8. Tomato ketchup 9. Chopped coriander 10. Mayonaise

For the wrap: 1. Wheat dough 2. Butter/Ghee 3. Salt to taste

Preparation

Step 1 – Saute capsicum and beans in butter on low flame with a pinch of salt.

Step 2 – Grind the corn in a blender to make a coarse paste

Step 3 – In a bowl take the corn paste, capsicum, beans, tomatoes and grated paneer. Add salt, chilli powder and tomato ketchup. Mix well. Keep it aside

Step 4 – Make small round tortillas using the wheat flour dough. Usually a mix of wheat flour and refined flour is used but I have avoided refined flour. Roll 5 to 6 tortillas just like how we make Rotis – a little larger with even edges.

Step 5 – On medium flame cook the tortillas on both sides.

Step 6 – After taking the tortilla off the flame, evenly pread mayonnaise on the semi cooked tortilla and on half portion, place the filling prepared earlier. Fold the other half portion over the filling to make a half Moon shape.

Step 7 – Cook the tortilla on medium- low flame with oil or butter (optional) until they turn slightly golden brown and crispy. Take it off the flame and cut it in half to get triangles. Garnish with chopped coriander and Tzatziki dip.

Tzatziki Dip Recipe

This is a refreshing dip and goes well with quesadillas. You will need: curd, cucumber, olive oil, salt, lemon juice and mint.

Strain the curd to partially remove the water content. You may heat the curd to quicken the process. Next, grate the cucumber and add it to the curd. Add a little, hand-crushed mint leaves, salt to taste and few drop of lime juice. Mix well. Lastly, add a small spoonful of olive oil and mix well. Leave this aside for an hour or two for the flavours to blend well. Make sure that the curd is not completely devoid of water. The texture of Tzatziki should be creamy and smooth like mayonnaise (not grainy) The secret to get this is proper, strained curd/yogurt which requires time. Traditionally, Tzatziki contains garlic but since we don’t eat root vegetables, garlic was avoided and it tasted great even without it!

There you are with a protein rich recipe heart healthy dish to enjoy at your will – without onions and garlic!

P.S. – In the tortilla filling, cheese is an essential ingredient but I have avoided the same to keep it low cal without much compromise on the taste! Give it a try.

Jain Quesadilla with Refreshing Tzatziki Dip

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