It is Mexican Street Food similar to Indian stuffed paratha where the tortilla (corn or flour tortilla) is filled with Kidney beans and cheese. It is then covered with another tortilla. It is grilled on a flat pan applying oil or butter till golden and crispy on both the sides. It is served with guacamole, salsa and sour cream.
In a mixing bowl add whole wheat flour, oil and salt. Now mix them well and then knead into a smooth dough by adding water as required. Cover and keep aside for 30 minutes.
Make balls of the dough. Now take one ball. Flatten it and dust it with flour.
Roll into a thin big circle of around 12 cm diameter.
Heat a flat pan and place the prepared circle over it.
Flip it and cook it till light spots appear on both the sides.
Remove in a plate and similarly make other tortillas.
The tortillas are ready. Cover them with a cloth and use them when making the quesadilla.
Kidney Bean Filling
Cook Kidney beans with salt and drain them.
Mash the kidney beans with the help of potato masher.
Add finely chopped green capsicum, red capsicum, onions, black pepper powder, red chili powder, roasted cumin powder and salt.
Mix well.
Add the chopped coriander.
Mix them all. The Kidney bean filling is ready. Keep it aside.
Salsa
In a bowl add finely chopped red capsicum, green capsicum, onion and deseeded and chopped tomato and coriander.
Add all the seasonings- roasted cumin powder, red chili powder, black pepper powder, salt, lemon juice, mixture of red chili sauce and tomato ketchup. (If you have tobassco sauce add few drops of it).
Mix them well. The salsa is ready. Keep it aside.
Guacamole
Cut the ripe avocado into two halves. Remove the seed. Remove the flesh of avocado.
Mash avocado flesh with a fork or potato masher. Add black pepper powder, roasted cumin powder, salt and lemon juice. Mix it well. The guacamole is ready to serve.
Assembling, making and serving quesadilla
Put together the prepared kidney bean filling, salsa, guacamole, tortilla and sour cream at one place.
Take two tortillas. Place the half cooked sides outside. Place two tbsp of kidney bean filling on it and spread it evenly.
Sprinkle 2-3 tbsp of shredded mozzarella cheese.
Cover with the other tortilla. Place the cooked side inside and the half cooked side outside.
Place the prepare quesadilla on the heated pan and on both sides flipping in between.
Roast them with 1 tsp of oil of each side till golden brown and crisp.
Remove from heat and cut into four parts. Similarly prepare the other quesadilla.
Serve them hot with guacamole, sour cream and salsa.