This easy Indian Veggie Quesadillas recipe is delicious and easy to make. The green chutney potatoes make for a great stuffing. SO delicious! This recipe is 100% customizable with whatever veggies you happen to have on hand. It’s also on the healthier side, quick and easy to make, and SO delicious!
One of the most requested recipes is: easy-healthy meal ideas, bachelor meals, college meals or school lunch ideas, and this is one that ticks all the boxes. Veggie quesadillas!
You can make these Indian veggie quesadillas with any leftover vegetables. They are the perfect way to empty out your crisper drawer of any leftover veggies, just make sure to use sturdy starchy veggies. Plus these veggie quesadillas are easy to make, super-delicious and healthy to boot.! All you need are some potatoes or any veggie, (I highly recommend adding a sweet potato to the mix, for extra heartiness and flavor), tortillas and cheese (whichever kinds you prefer), chutney and finally, your favorite salsa (and/or guac) for serving or a sweety chutney. Simply cook the potatoes with the chutney, assemble the quesadilla, and give them a quick sauté on the stove. Then the yummiest Mexi-Indian dinner will be yours to enjoy in no time.
It’s a super-simple, back-pocket, 100%-customizable quesadilla dinner recipe that’s always a winner in our house. And as a bonus, these quesadillas also freeze really well too. And the potatoes make great stuffing in phyllo sheets or bread sandwiches. So if you make a big batch today, you can refrigerate or freeze the leftovers for another easy meal later in the week too.
Alright, let’s make some Indian Veggie Quesadillas.
- 1 cup packed cilantro
- ½ cup packed mint
- 4 green chilies
- ½ inch ginger
- 1 tsp cumin seeds
- 2 tbsp oil
- 2 russet potatoes, washed and peeled, diced
- ½ lemon juice
- 5 tortillas
- Oil spray
- Mexican blend cheese- cheddar, monterey jack, queso fresco
- In a blender, add cilantro and mint, green chilies, ginger, cumin seeds and blend it with salt. Blend it to coarse puree with little water and set aside.
- In a saute pan, add the diced potato and brown them for a minute on all sides. Add the cilantro puree and cook the potatoes on medium heat. Check for salt. Stir and cook until the potatoes are cooked and all the puree is dried up. Turn off the heat and squeeze ½ lemon juice. Set aside.
- Take a griddle, spray some oil and put a tortilla on it, add ½ cup of potato mixture in it and few tablespoons of cheese. Fold over half of the tortilla, press and toast. Flip and brown the other side.
- Serve hot.
If you make these Indian style Chutney Potato Quesadillas, make sure to rate the recipe and tag me social media at #foodfashionparty.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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Asha this recipe is a winner! It’s easy and the idea to use leftovers as a filling is amazing! So it happens we have some leftover baked oven potatoes and bell peppers… We will definitely give this a try 🙂
Thanks you!!