Vegetarian Crepe Quesadillas Recipe
Vegetarian Crepe Quesadillas are truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.
Nutrition:
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Read more : Grilled Sweet Potatoes with Chipotle Honey Lime Butter
Tired of moving all day to make the atmosphere look listless. The high nutritional content of Vegetarian Crepe Quesadillas will be a generator of your family atmosphere.
Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Vegetarian Crepe Quesadillas?
Ingredients:
- 1 cup whole white flour
- 2 tablespoons of melted butter
- 1/2 teaspoon salt
- 4 eggs
- 1 1/3 cup of 2% milk
- 2 tablespoons of grapeseed oil
- 1 corn yield, cut the stump
- 1 yellow paprika, matchstick
- 1 green paprika, matchstick
- 1/2 onion, matchstick
- 2 Roman tomatoes, diced
- 15 oz. low-sodium black beans, dried and rinsed
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon ground cumin
- pepper salt
- 3/4 cup plain Greek yogurt
- 1 lime juice
- 1 chipotle pepper
- 1/4 teaspoon salt
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of smoked paprika
- 2 bowls of shredded Mexican Blend cheese
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After preparing all the necessary ingredients as above. Let's start making Vegetarian Crepe Quesadillas. Please follow the steps below:
Instructions:
- For the blender, add flour, milk, eggs, butter and ½ teaspoon of salt. Blend until smooth, without bumps.
- In a small food processor, add Greek yogurt, lime juice, chipotle pepper, 1/4 teaspoon salt, garlic powder, and smoked peppers. Blend until smooth, set aside.
- In a large stir-fry pan, over medium heat, add grapeseed oil and shallots. Cook 2-3 minutes until the onions are transparent.
- Add yellow paprika, green paprika, smoked paprika, cumin, salt, and pepper. Stir and stir for 3-5 minutes.
- Add corn, tomatoes, and black beans. Saute for 1-2 minutes, so as not to make the beans soft but to cook a little. Put aside.
- Heat a pan to medium heat, spray with PAM and add 1/2 cup crepe mixture.
- Rotate around the pan so that the pan is fully covered.
- Cook for 1 minute, turn it over and cook for one minute on the other side. Remove from the baking sheet, place it on a plate. Continue the process until all the crepe mixture is gone.
- In the same medium skillet add the cooked crepe again, fill it with 1/3 cup of the vegetable mixture and 2-3 tablespoons of cheese.
- Fold to make half a month. Cook for 1 minute, turn it over and cook for an additional minute on the other side.
- Serve with a Chipime Lime Crema top with the desired extra garnish.
- Vegetarian Crepe Quesadillas are ready to be served!
- For the blender, add flour, milk, eggs, butter and ½ teaspoon of salt. Blend until smooth, without bumps.
- In a small food processor, add Greek yogurt, lime juice, chipotle pepper, 1/4 teaspoon salt, garlic powder, and smoked peppers. Blend until smooth, set aside.
- In a large stir-fry pan, over medium heat, add grapeseed oil and shallots. Cook 2-3 minutes until the onions are transparent.
- Add yellow paprika, green paprika, smoked paprika, cumin, salt, and pepper. Stir and stir for 3-5 minutes.
- Add corn, tomatoes, and black beans. Saute for 1-2 minutes, so as not to make the beans soft but to cook a little. Put aside.
- Heat a pan to medium heat, spray with PAM and add 1/2 cup crepe mixture.
- Rotate around the pan so that the pan is fully covered.
- Cook for 1 minute, turn it over and cook for one minute on the other side. Remove from the baking sheet, place it on a plate. Continue the process until all the crepe mixture is gone.
- In the same medium skillet add the cooked crepe again, fill it with 1/3 cup of the vegetable mixture and 2-3 tablespoons of cheese.
- Fold to make half a month. Cook for 1 minute, turn it over and cook for an additional minute on the other side.
- Serve with a Chipime Lime Crema top with the desired extra garnish.
- Vegetarian Crepe Quesadillas are ready to be served!
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