The cheese is sponsored
It's fun to be challenged to make something different, so when I was asked to make some recipes with extra-ripe Parmesan, I tried this one. AND guess what, it turned out super delicious! You can use any vegetables or other ingredients as fillings.
First I had to find out what Quesedilla means because I didn't actually know. But with two teenagers who have learned Spanish, it was about time. So queso means cheese and quesedilla is a tortilla filled with cheese. These are perfect as a little snack on Friday night or a little appetizer with papadam and raita as a dip.
VEGETARIAN QUESEDILLA
4 tortillas of your choice
1 teaspoon oil
100 g eggplant
½ onion
½ bell pepper
½ tbsp coriander paste
a handful of roccula
grated Parmesan
Dip:
Easy dreaming
Salt and pepper to taste
Fresh coriander
1 tablespoon lime juice
Procedure:
Cut the eggplant into thin slices, the onion and pepper into strips.
Heat oil, add vegetables and coriander paste. Fry everything for a couple of minutes until the vegetables are soft. Remove to a bowl.
Place a tortilla on the frying pan. Spread the vegetables over it, sprinkle with a little rocket and a good amount of grated Parmesan, especially around the edges. Place a tortilla on top and turn carefully with a spatula. Press lightly along the edge. The cheese will melt quickly.
Divide into 6-8 pieces and serve with chutney and dip.
WELCOME!