Monthly Mingle :Mexican fiesta Chutney Quesadilla

This July 4th we had a fabulous time. My brother-in-law, co-sister flew in from Atlanta, we had a friend visiting us from India, another from Jersey city and yet another from Chicago. So it was barbecue time. Barbecuing for a majority vegetarian crowd was easier than I had anticipated. For a moment I thought was making it all vegetarian. But the three non-vegetarians in the group ganged up against us and declined to participate in the absence of non-vegetarian options. So I had to make something in Chicken as well. In the end we ended up grilling Corn on the cob (just like home, Jola with chilly powder, salt and lime juice), Mushrooms, Capsicum, onions all on tacos/tortilla with cheese, beans, tomatoes, Salsa and Guc. The center piece was however Panner tikka for the veggies and chicken tikka for the others. The party was good we all had a lot of fun.

After the party I was literally sitting on a pile of corn tortillas, beans and of course cheese. Had to some how figure out a way to finish up all these before they go bad. So this is what I ended up doing. Quesadilla... we both loved it and the advantage of home-made version is that it is a lot more healthful and you can make it just the way you like.

We will need,

(serves 2)

Corn Tortillas 4
Chutney of choice (peanut, mango, garlic, mint etc) 2 tbsp
Cheese 1/4 cup and above
Tomato 1 big diced
Black beans 1/4 cup and above (cooked and drained)
Oil about 2 tbsp

Method:

1. Heat a tawa/ pan. Drizzle a little oil. Once the pan is hot place a tortilla. Flip the tortilla after 30 seconds, or just warmed through.
2. Spread some chutney on the tortilla, I had some peanut chutney and went ahead with it and it was very good. It will just be fine with what ever chutney you have on hand or your favorite chutney.
3. Sprinkle the desired amount of cheese. I used mozzarella, because it melts fabulously and has a fantastic taste. Monetary Jack, Cheddar or a combination of the two, will also make very good substitutes.
4. Add beans, tomatoes fold it over.
5. Press it down with the back of a spatula till it is slightly crisp
6. Turn it over and press it down again till the other side is crisp and the cheese starts oozing out.

I used low fat cheese and kept it on the lower side as well as included a larger quantity of beans and tomatoes. But again this dish is so versatile that there is no hard an fast rule about the measurements. It is just an idea, go ahead experiment and have fun.

This recipe is my entry to the Mexican Fiesta as a monthly mingle event of the month.