Chopped red bell pepper: 50 gms

Chopped zucchini : 40 gms

Chopped yellow squash : 45 gms

Chopped red onion : 50 gms

Chopped mushroom : 20 gms

Olive oil : 10 ml

Cheese : 75 gms

Millet tortillas measuring nine inch each: Four pieces

Salt : To taste

Oregano: One Tsp


In a large non stick panpour little oilive oil and cook chopped bell pepper, zucchini, yellow squash, red onion and mushroom on meduim heat, till done or tender.

Coat the same pan with some more olive oil and grill the millet tortilla both sides. Spread a quarter of the cheese evenly on the tortilla and sprinkle the cooked vegetables over the tortilla and sprinkle the remaining cheese over the vegetable. Top with the second tortilla and cook till golden brown both sides. Cut each quesadilla in to four pieces and serve hot with salsa

Chef Mathivanan is working with the Taj group of hotels for the past six years. Before joining The Gateway, Pasumalai in Madurai, he worked with with Taj Blue Diamond Pune, and Taj Mount Road, Chennai. He specializes in Continental cuisine. During his free time, he loves reading cookery books.


MetroplusJune 28, 2012

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