BM #68 Day 15 -
This fusion of a recipe has been a fantastic idea which our family has instantly taken to. I must compliment my teenage daughter who has suggested this fusion. Her reasoning was that she loves quesadillas and since I was looking for a millet based recipe, she threw the idea into the mix and this quesadilla was born.
These were fantastic and very filling. Please note that the jowar rotis I make are about 3 1/2 to 4 inches in diameter. So these make tiny quesadillas. If you are lucky enough to get ready made jowar rotis, this would be a breeze to make. I know that jowar rotis are commercially available in every street corner in my hometown of Hyderabad.
Jowar Rotis 8 nos
Rajma (Kidney Beans) soaked, cooked 1 cup
Taco Seasoning as needed
Spicy Sauce (Tomato Chili Sauce or Sriracha) as needed
Cheese, shredded as needed
Method Of Preparation -
In a heated pan, add the cooked kidney beans making sure there is at least a few tablespoons of water in there. Add in the taco seasoning as needed.
Lightly mash the mixture until it is heated through. Remove from heat and set aside.
Heat a griddle, on each jowar roti, put in the kidney bean filling on one half of the roti, spread some spicy sauce as per preference. Sprinkle cheese and close the roti to make a semi circular quesadilla.
Cook on both sides until they are crisp and the cheese inside has melted enough.
Remove from the griddle and continue with the rest of the rotis.
Serve warm for a filling lunch/brunch or dinner.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 20 minutes