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Home Recipe overview Quesadilla with eggplant, bell bell pepper and cheese

Recipes Main courses Lunch Vegetarian Gluten-free

Quesadillas, a kind of Mexican cross between a crispy pancake and a sandwich, are a big favorite here at home. Especially in the fall and winter, it's a kind of comfort food and it's a wonderful anticipation to know they're on the menu in the evening. This time I made pretty healthy quesadillas with extra vegetables, which are also vegetarian. Feast!

Recipe

Quesadilla with eggplant, bell bell pepper and cheese

Quesadillas, a kind of Mexican cross between a crispy pancake and a sandwich, are big favorites here at home. Especially in the fall and winter, it's a kind of comfort food .

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	25 min
Total	40 min

Equipment

Frying pan
Cutting boards
Kitchen Knife

Ingredients

1 eggplant
1 bell bell pepper
2 red onions
2 garlic cloves
300 grams of canned tomatoes
1 avocado
half a lemon
a few basil leaves
pinch of salt and pepper
4 (gluten-free) wraps
100 grams grated cheese

Quesadilla with eggplant, bell bell pepper and cheese

How to make quesadillas with eggplant, peppers and cheese?

Slice the eggplant, remove the "skin" (edges) and cut the flesh into small cubes. Also cut the bell bell pepper into small cubes. Chop the onion and garlic. Put some oil in a small frying pan and fry the onions and garlic in it. Then add the diced eggplant and bell bell pepper. Let this fry on low heat for about 6-8 minutes, stirring occasionally.

Meanwhile, halve the avocado, remove the stone and mash the flesh. Squeeze some lemon juice over the avocado and add some salt and pepper.

Now add the canned tomatoes to the eggplants and some basil leaves and simmer for another 5 minutes. Ladle occasionally. Season to taste with salt and pepper

Divide the avocado mixture between two wraps. Spread half of the cheese over the two wraps. Next, spoon the eggplants and bell bell pepper on top; divide this, too, between the wraps. Finish with the rest of the grated cheese. Now cover the wraps with the other two wraps.

Heat a large frying pan. Fry the quesadillas in this one at a time. Turn carefully after a few minutes so that both sides are nicely browned. Cut in half and serve.

Enjoy your meal on behalf of team Cookinglife

For this quesadillas I use a small pan to prepare the filling of eggplant, pepper, onion, garlic and tomato. In a large pan I then cover the wraps and so you only need two pans to prepare this dish. Easy Peasy and super tasty!

Frying pan