Rajma Pepper Quesdillas with Chilli Pepper Salsa & Sour cream dip | Indo-Mex Fusion Treat

Gimme capsicum (aka bell pepper or Shimla Mirch) and I can think instant food. A staple in our weekly veg shopping list, I ensure I always have bell pepper in hand. Be it Pav bhaji, the ubiquitous Pizza or Vangibhath or Roasted Bell pepper Salad or Sandwich or even the utterly yummy Capsicum coconut curry or Capsicum Raitha, this veggie is my favourite, and I like it in most ALL forms. 

My daughter thankfully has acquired this gene, and eats it without fuss. My husband though is a recent convert to this veggie and has started having this sporadically although he says he eats it out of complusion.... Well, well, that was not the case for he took a second helping with these yummy to make and truly quick Indo-Mexican fare of Rajma-Pepper Quesedillas. I grabbed the opportunity when Valli announced the Capsicum cooking theme for this week's Blogging Marathon and today's the first of the 3-day series... stay tuned for more...

A quesadilla (/ˌkeɪsəˈdiːjə/, Spanish) is a flour tortilla or a corn tortilla filled with a savory mixture containing cheese, other ingredients, and/or vegetables, (often) then folded in half to form a half-moon shape.This dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso. - so tells me Wikipedia. So, there it was a win-win treat all the way letting me to a new discovery of blending Rajma with Peppers for an utterly delish weekend meal. I have given the method to make the salsa and Sour Cream too in the same recipe. So, jack up your sleeves and get ready to dig in...

Prep time : 30 mins | Cooking time : 10 mins | Serves : 4

Serving suggestions : Salsa, Sour Cream

Ingredients:

(A) Quesedillas: 

Whole wheat Tortillas (I used store bought, you can make your own too) - 4 nos

Cooked Rajma (I soaked and cooked it with salt, but you can use the canned version) - approx 2 cups

Chopped Bell peppers - 1/2 cup

Onions - 1 large

Cheese - for topping (optional - I used it only for the kiddo's portion)

Oil - 1 tsp (or use cooking spray)

Salt - to taste

(B) Salsa:

Red bell peppers - 1 cup

Tomatoes (deseeded and chopped) - 1 cup

Green chillies - 2 to 3 (deseeded and chopped)

Honey - 1 TBSP

Salt - a pinch

Black pepper powder - 1/2 tsp

Tomato Sauce - 2 TBSP

Red chilly sauce - 1/4 tsp

(C) Sour Cream Dip:

Hung Curd - 4 TBSP

Fresh Cream - 3 TBSP

Lemon juice - 1 tsp

Sugar - a pinch

Mint leaves - for garnish (alternatively you can drizzle a pinch of dried mint powder)

White pepper powder - 1/2 tsp

Method:

First prepare the salsa - mix all ingredients except salt. Freeze for 1 hour before serving or blast freeze for 15 mins

To prepare the sour cream dip - Whisk the hung curd and fresh cream well. Add the lemon juice and sugar and mix again. Mix in the white pepper powder, Transfer to serving dish and chill thorughly

For the Quesedillas:

Drain all water from the cooked Rajma (if using canned, rinse and drain). Coarsely blend to a semi nutty consistency. In a bowl, mix the Rajma meal, chopped pepper, half the onions, salt and mix well.

Heat a tava / skillet, spray very little oil. Place the tortilla on it and let it lightly roast on both sides - about 10 seconds . Now spread the rajma-pepper stuffing on it as shown. Top with cheese (if using) and the onions. Fold into quarters

To Serve:

Place the Quartered Quesedillas, top with chilled salsa and serve with Sour Cream dip ! enjoy ! 

Notes:

1) Ensure the tomatoes in the dip are deseeded. else a runny salsa will form up

2) Once the quesedillas are topped with salsa, serve immediately to avoid a soggy meal

3) Adjust spice to salsa and dip accordingly.

4) You may also make this dish, but as I didnt use cheese for the husband and me, a tava-grilled version suited us perfectly.