Spicy Veggie Quesadilla Recipe – Peri-Peri & Bell Pepper Fusion

Last Updated on 4 months by Neha Deshmukh

Spicy Veggie Quesadilla Recipe – Peri-Peri & Bell Pepper Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight favorite in my house. These Spicy Veggie Quesadillas are packed with flavor, super quick to make, and honestly, just fun to eat. I first made these when I was craving something a little different, a little spicy, and definitely satisfying. The peri-peri kick combined with the sweetness of the bell peppers is just… chef’s kiss! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average quesadilla! We’re taking things up a notch with a vibrant mix of veggies, a generous dose of peri-peri masala, and a whole lot of cheesy goodness. It’s perfect for a quick lunch, a light dinner, or even a fun snack. Plus, it’s easily customizable to suit your spice preference and dietary needs. Seriously, who doesn’t love a recipe that’s both delicious and versatile?

Ingredients

Here’s what you’ll need to whip up these amazing quesadillas:

• 1-2 wheat/flour tortillas
• ¼ cup Green Bell Pepper (chopped)
• ¼ cup Yellow Bell Pepper (chopped)
• ¼ cup Red Bell Pepper (chopped)
• 1-2 Jalapeños (finely chopped – adjust to your spice level!)
• ¼ cup Red Onion (sliced)
• 1 Tomato (sliced)
• 1 cup Corn
• 1 teaspoon Salt
• 1 teaspoon Peri-peri Masala
• 1 teaspoon Roasted Red Chili Flakes
• 1 teaspoon Olive Oil
• 1 cup Cheddar Cheese (grated)
• 2-3 Cheddar Cheese slices
• 2-3 tablespoons Sprouted Beans

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Peri-Peri Masala: This is the star of the show! It’s a Portuguese-African spice blend that adds a fantastic heat and flavor. You can usually find it in Indian grocery stores or online. If you can’t find it, a pinch of cayenne pepper and paprika can work in a pinch, but it won’t be quite the same.
• Sprouted Beans: I love adding sprouted beans for a boost of nutrition and a slightly nutty flavor. They’re a great source of protein and fiber. In India, we often use sprouted moong or chana – they’re readily available and super healthy.
• Tortilla Types: You can use either wheat or flour tortillas, depending on your preference. Wheat tortillas are a bit healthier, while flour tortillas are more pliable and tend to get extra crispy. I sometimes use whole wheat for a little extra fiber!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these spicy veggie quesadillas:

1. Heat the olive oil in a pan over medium heat. Add the sliced red onion and sauté for about a minute, until it starts to soften.
2. Add the sliced tomato and cook for another minute, until it’s slightly softened.
3. Now, toss in the chopped green, yellow, and red bell peppers. Cook on high heat for about a minute – we want them to stay a little crisp!
4. Mix in the corn, sprouted beans, salt, peri-peri masala, and chili flakes. Sauté until the vegetables are tender-crisp, about 3-5 minutes.
5. Let the filling cool down a bit before assembling the quesadillas. This prevents the tortillas from getting soggy. Trust me, it makes a difference!
6. Lay a tortilla flat. Layer cheese slices on top, then add a generous spoonful of the vegetable filling. Sprinkle with extra spices, grated cheddar cheese, coriander, and jalapeños (if you like it extra spicy!).
7. Fold the tortilla in half.
8. Heat a lightly oiled skillet over medium heat. Cook the quesadilla for about 2 minutes per side, until golden brown and the cheese is melted and gooey.

Expert Tips

• Don’t overcrowd the pan when cooking the vegetables. Cook in batches if necessary to ensure they get nicely browned.
• For extra cheesy goodness, use a blend of cheeses! Monterey Jack or pepper jack would be delicious additions.
• Press down on the quesadilla with a spatula while it’s cooking to help it get nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cheddar cheese for a vegan cheese alternative. There are some really good ones available now!
• Gluten-Free Adaptation: Use gluten-free tortillas. Corn tortillas are a great option, but they can be a bit more fragile, so handle them with care.
• Spice Level Adjustment: Adjust the amount of peri-peri masala and chili flakes to your liking. If you’re sensitive to spice, start with a smaller amount and add more to taste.
• Festival Adaptation: These make a fantastic quick snack for festivals like Navratri or Ganesh Chaturthi! They’re easy to make and everyone loves them. My family always requests these during celebrations.

Serving Suggestions

Serve these quesadillas warm with a side of pico de gallo sauce or sour cream. A simple green salad also makes a lovely accompaniment. They’re also fantastic with a dollop of guacamole!

Storage Instructions

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven for best results. Microwaving can make them a bit soggy.

FAQs

Can I use different types of beans in this quesadilla?

Absolutely! Black beans, pinto beans, or kidney beans would all work well.

What is Peri-Peri Masala and where can I find it?

Peri-Peri Masala is a spice blend originating from Portugal and Africa, known for its fiery heat. You can find it in most Indian grocery stores or online retailers.

How can I make the quesadillas crispier?

Make sure your skillet is hot enough and use a little bit of oil. Pressing down on the quesadilla with a spatula while it cooks also helps.

Can I prepare the vegetable filling ahead of time?

Yes, you can! The filling can be made up to 2 days in advance and stored in the refrigerator.

What is a good substitute for cheddar cheese?

Monterey Jack, pepper jack, or even mozzarella would be good substitutes for cheddar cheese.