Gluten-Free Jiwa Atta Quesadillas: Spicy Veggie Delight
45 minutes
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About Gluten-Free Jiwa Atta Quesadillas: Spicy Veggie Delight
Craving a delicious and healthy quesadilla? This recipe uses Jiwa Gluten-Free Atta to create crispy, flavorful flatbreads perfect for a quick weeknight meal or a fun appetizer. Filled with a vibrant mix of sautéed onions, peppers, corn, and spices, these quesadillas are a satisfying and gluten-free twist on a classic.Forget the heavy cheese! We've developed a recipe that balances flavor and texture, minimizing cheese while maximizing deliciousness with a robust, flavorful veggie filling. The perfect blend of spices ensures that every bite is bursting with exciting tastes.This recipe is a collaboration with Plattershare, showcasing the versatility of Jiwa Gluten-Free Atta. Get ready to impress your friends and family with these easy-to-make, crowd-pleasing quesadillas!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Gluten-Free Flatbreads
- 1 cup Jiwa Gluten-Free Atta flour
- 3/4 - 1 cup Water add gradually until dough forms
- 1/2 tsp Salt
For the Spicy Vegetable Filling
- 1 Onion chopped, medium
- 1/2 cup Bell Peppers assorted colors (red, chopped, green), yellow
- 1 Chili finely chopped (adjust to taste), green
- 1 tbsp Garlic minced
- 1/3 cup Cheese shredded cheddar or monterey jack
- 1 tsp Pizza Seasoning or italian seasoning
- 1 Tomato finely chopped, small
- 1/2 cup Corn drained, frozen or canned
- 1 tbsp Oil vegetable or olive oil
- 1/2 tsp Salt to taste
- 1/4 tsp Pepper black, to taste
Instructions
Prepare the Vegetable Filling
- Heat oil in a pan over medium heat. Add onions, garlic, and green chilies. Sauté until softened and slightly browned.
- Add bell peppers, corn, and tomato. Cook for 4-5 minutes, stirring occasionally, until slightly tender.
- Season with salt, pepper, and pizza seasoning. Remove from heat and set aside.
Make the Gluten-Free Flatbreads
- In a large bowl, combine Jiwa Gluten-Free Atta and salt.
- Gradually add water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes until smooth.
- Divide the dough into two equal portions. Roll each portion into a thin, even circle (about 8 inches in diameter).
Assemble and Cook the Quesadillas
- Place one flatbread on a lightly oiled griddle or skillet over medium heat.
- Spread half of the vegetable filling over the flatbread, leaving a small border.
- Sprinkle with cheese.
- Top with the second flatbread. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Cut into wedges and serve immediately with salsa or your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Gluten-Free Quesadillas
- For extra crispy flatbreads, lightly brush them with oil before cooking.
- Feel free to customize the filling with your favorite vegetables, such as mushrooms, zucchini, or spinach.
- If the dough is too sticky, add a little more gluten-free flour. If it's too dry, add a little more water.
- Don't overcrowd the pan when cooking the quesadillas. Work in batches if necessary to ensure even cooking.
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Recipe Nutrition
Calories: 295kcalCarbohydrates: 49gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gFiber: 2gSugar: 2g
In collaboration with
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I’m loving this recipe already!
Looks so good! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.
Absolutely delicious! Thanks for sharing.
Such a great recipe! Can’t wait to try it.