DESI QUESADILLA – MILLET, CHICKEN/MUSHROOM, AVOCADO
Nutrition with Vibha
March 28, 2025
super easy
Desi Quesadilla - Millet, Chicken & Avocado
Ingredients
Ingredients A:
- 1 cup Whole wheat flour
- ½ cup Corn meal Makkai ka atta
- ¼ cup Jowar flour
- ¼ cup Soya flour
- 1 tsp Ajwain powdered
- Salt -to taste
- 1 tbsp Oil
Ingredients B:
- 5-6 Spring onions chopped
- ½ cup Minced Chicken sausages
- ¼ cup Capsicum sliced
- ¼ cup Red bell pepper sliced
- ¼ cup American corn boiled
- 2 tbsp Tomato puree
- 1 tsp Garlic grated
- 1 tbsp Siracha sauce
- Chili flakes- to taste
- ½ tsp Cumin powder
- 1 tsp Mixed herbs
- 1 tbsp Oil
- Salt – to taste
Ingredients C:
- 1 Avocado pulped
- 4 tbsp Coriander leaves chopped
- 2 Green chili or to taste
- 2 Garlic, flakes
- 1 tsp Roasted sesame seeds
- 1 tbsp Crushed roasted peanuts
- 1 tbsp Lemon- 1 tablespoon juice or to taste
- Rock salt – to taste sanchal
- 1 tsp Sugar optional
- ½ tbsp Olive oil
- 2-3 tbsp Grated cheese low fat or Feta
Instructions
METHOD-A
- Mix all the flours in a deep plate, add salt & ajwain, Knead the flours using sufficient warm water to a soft dough
- Roll out into moderate size rotis using some wheat flour
- Roast well on a hot griddle, cook well on both sides using a little oil
- Keep aside wrapped in a napkin till used
METHOD-B
- Heat oil in a deep pan, saute the onion and garlic for a minute
- Add the minced chicken sausages and cook till done and moisture dries
- Mix in the capsicum, bell-pepper, & crushed corn
- Add the tomato puree and all the spices, saute, mix in the siracha sauce and a little salt
- Adjust seasonings and keep aside
METHOD-C
- Grind the green chili, coriander leaves, garlic to a fine paste
- Transfer into a bowl, add the pulped avocado, crushed peanuts, roasted sesame seeds, salt, lemon juice, olive oil and a little sugar
- Blend well with a whisk or spatula
- Adjust seasonings and keep aside
- This can be stored in a glass jar under refrigeration for about a week
TO ASSEMBLE
- Spread a little of the avocado spread on the prepared roti, next sprinkle a little cheese on one half of the roti
- Place a little of the chicken filling on one half of the roti, on top of the cheese
- Sprinkle some cheese on the filling, now fold the other half of the roti over the assembled filling and cheese
- Heat a non-stick griddle, apply a little oil or butter, place the prepared Quesadilla on the griddle, press down with a flat spatula
- Cook on both sides till cheese melts and it is slightly crisp
- Serve hot with salsa and/or soup
Notes
Highlights:
- This Desi Quesadilla fuses millet, chicken, and avocado, wrapped in a hearty multi-flour roti, offering a flavorful and nutritious twist on a classic dish.
- Perfectly paired with salsa or soup, it’s a satisfying meal rich in protein and healthy fats.
| Energy | 275 kcal |
| Carbohydrate | 19.3 g |
| Protein | 9.2 g |
| Fat | 7.1 g |
| Calcium | 10.25 mg |
| Iron | 0.2 mg |
| Total Fiber | 2.3 g |
| Soluble Fiber | 0.5 g |
Desi Quesadilla - Millet, Mushroom & Avocado
Ingredients
Ingredients A:
- 1 cup Whole wheat flour
- ½ cup Corn meal Makkai ka atta
- ¼ cup Jowar flour
- ¼ cup Soya flour
- 1 tsp Ajwain powdered
- Salt -to taste
- 1 tbsp Oil
Ingredients B:
- 5-6 Spring onions chopped
- ½ cup Mushroom sliced
- ¼ cup Capsicum sliced
- ¼ cup Red bell pepper sliced
- ¼ cup American corn boiled
- 2 tbsp Tomato puree
- 1 tsp Garlic grated
- 1 tbsp Siracha sauce
- Chili flakes- to taste
- ½ tsp Cumin powder
- ½ Mixed herbs
- 1 tbsp Oil
- Salt – to taste
Ingredients C:
- 1 Avocado pulped
- 4 tbsp Coriander leaves chopped
- 2 Green chili or to taste
- 2 Garlic, flakes
- 1 tsp Roasted sesame seeds
- tbsp Crushed roasted peanuts
- 1 tbsp Lemon juice or to taste
- Rock salt – to taste sanchal
- 1 tsp Sugar optional
- ½ tbsp Olive oil
- 2-3 tbsp Grated cheese low fat or Feta
Instructions
METHOD-A
- Mix all the flours in a deep plate, add salt & ajwain, Knead the flours using sufficient warm water to a soft dough
- Roll out into moderate size rotis using some wheat flour
- Roast well on a hot griddle, cook well on both sides using a little oil
- Keep aside wrapped in a napkin till used
METHOD-B
- Heat oil in a deep pan, saute the onion and garlic for a minute
- Add the mushrooms and cook till done and moisture dries
- Mix in the capsicum, bell-pepper, & crushed corn
- Add the tomato puree and all the spices, saute, mix in the siracha sauce and a little salt
- Adjust seasonings and keep aside
METHOD-C
- Grind the green chili, coriander leaves, garlic to a fine paste
- Transfer into a bowl, add the pulped avocado, crushed peanuts, roasted sesame seeds, salt, lemon juice, olive oil and a little sugar
- Blend well with a whisk or spatula
- Adjust seasonings and keep aside
- This can be stored in a glass jar under refrigeration for about a week
TO ASSEMBLE
- Spread a little of the avocado spread on the prepared roti, next sprinkle a little cheese on one half of the roti
- Place a little of the mushroom filling on one half of the roti, on top of the cheese
- Sprinkle some cheese on the filling, now fold the other half of the roti over the assembled filling and cheese
- Heat a non-stick griddle, apply a little oil or butter, place the prepared Quesadilla on the griddle, press down with a flat spatula
- Cook on both sides till cheese melts and it is slightly crisp
- Serve hot with salsa and/or soup
Notes
Highlights:
- This Desi Quesadilla fuses millet, mushroom, and avocado, wrapped in a hearty multi-flour roti, offering a flavorful and nutritious twist on a classic dish.
- Perfectly paired with salsa or soup, it’s a satisfying meal rich in protein and healthy fats.
| Energy | 273 kcal |
| Carbohydrate | 20.9 g |
| Protein | 7.2 g |
| Fat | 6.3 g |
| Calcium | 10.25 mg |
| Iron | 0.2 mg |
| Total Fiber | 2.3 g |
| Soluble Fiber | 0.5 g |
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