Aloo Bhaji & Avocado Quesadillas
Course: Main CourseCuisine: Indian, MexicanServings
4
servingsPrep time
15
minutesCooking time
20
minutesINGREDIENTS
3 potatoes boiled & diced small
2 tbsp oil
½ teaspoon mustard seeds
½ tsp cumin seeds
1 onions sliced
3-4 small green chili, finely chopped
1 inch ginger, minced
5-6 curry leaves
1 tsp turmeric powder
½ tsp red chili powder
¼ cup cilantro, chopped
2 cups shredded mexican blend cheese or pepper jack cheese
Package of low carb tortillas
- Cilantro Avocado Chutney
- Blend the following until smooth :
2 ripe avocado
2 bunch cilantro
4 cloves garlic
3 thai green chili
1 lime, Juiced
½ tsp cumin powder
salt and pepper to taste
¼ cup water
INSTRUCTIONS
- Heat oil in a wide pan. Add mustard & cumin seeds and let them sizzle and add curry leaves, green chili and ginger and keep sautéing for 30 second.
- Add sliced onions along with ½ tsp salt. Mix well and sauté till they are completely translucent. Add turmeric powder, red chili powder along with 1 tsp salt.
- Add potatoes and mix well. Cover the pan and let the potatoes cook for 3-4 minutes on a low flame. Taste for salt and spices, add more if needed. Garnish with fresh cilantro and mix.
- Make the Quesadillas
- Heat up a cast-iron skillet on low-medium heat. Once hot, spray oil. Place a low carb tortilla on the skillet. Cook both sides of tortilla by flipping few times.
- Spread thin layer of Avocado Cilantro chutney to half of the quesadilla. Then top it with a sprinkle of cheese, Add the potato bhaji mixture, more cheese.
- Fold the other half of the quesadilla and cook on both sides until golden brown and the cheese has melted. Remove from skillet, cut into wedges and serve hot!
Can any of these appetizers made ahead for a big party