Mushroom Pepper Quesadilla Recipe

Mushrooms and pepper flavored with aromatic spices, stuffed in a wheat tortilla make a yummy quesadilla ready to be served as a nutritional meal option.

Nutritional info

  • 2.6 gm
    Protein
  • 4.8 gm
    Total Fat
  • 12.9 gm
    Carbohydrate
  • 3.6 mg
    Vitamin C
  • 41.1 mg
    Calcium
  • 0.6 mg
    Iron
  • 7.7 mcg
    Vitamin A
  • 116.8 kcal
    Energy

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1 Chopped Tsp(17.0 gm) Yellow Capsicum

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1 Chopped Tsp(13.0 gm) Red Capsicum

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1/4 Chopped Cup(23.0 gm) Mushroom

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30 Ml(30.0 ml) Water

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1/2 Tsp(2.0 gm) Butter

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1 Tsp(3.0 ml) Oil

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1/4 Tsp(1.0 gm) Salt

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1/4 Powder Tsp(0.54 gm) Red Chilly

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1/2 Powder Tsp(1.0 gm) Black Pepper

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1/2 Tsp(0.76 gm) Red Chilli Flakes

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1/2 Tsp(0.55 gm) Oregano

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2 Grated Tbsp(15.0 gm) Cheese

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6 Number(1.0 gm) Basil Leaves

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1/4 Cup(36.0 gm) Wheat Flour (Whole)
  • Prepreparation

    Make 2 thin and chapati from 1/4th cup wheat flour.

  • For Mixture

    In a heated pan add 1 tsp oil, add 1/4th cup chopped mushrooms, 1/4th tsp red chilly powder, 1/4th tsp salt, 1/2 tsp oregano, 1/2 tsp black pepper powder saute for a minute.

  • Then, add 1/8th cup red capsicum and 1/8th cup yellow capsicum and saute well.

  • Allow to cook for 2 min and switch off the heat.

  • Now, add 6 basil leaves and 1/2 tsp red chilly flakes.

  • Toss all ingredients well.

  • For Quesadilla

    In another heated pan add 1/2 tsp butter and place a wheat tortilla/chapati.

  • To this add the previously prepared mushroom mixture and add 2 tbsp grated cheese.

  • Cover with another tortilla and cook till it turns crispy.

  • Tasty mushroom pepper quesadilla is ready to be served hot with a dip of your choice.