Chinese Quesadilla

Quesadillas are one of the most popular Mexican mains generally enjoyed with sides like, guacamole and Pico de Gallo. This October, we got a chance to participate in Get Set Cook, a cook off battle between home chefs, organised by Zee TV APAC in Singapore. The challenge was to create a Mexican dish using sponsor’s ready to eat chapati or parotta with a fusion in 40 minutes time frame.

The love for Chinese brought a twist to the authentic Mexican flavours which won the heart of the celebrity judge!

Chinese quesadilla served with pico de gallo


  • 2-3 finely chopped garlic clove
  • ½ cup thinly sliced onion
  • ¼ cup thinly sliced green capsicum
  • ¼ cup thinly sliced red capsicum
  • ¼ cup thinly sliced yellow capsicum
  • ½ cup thinly sliced tomato (seedless)
  • ¼ cup boiled corn
  • ¼ cup boiled black beans
  • 1 diced avocado
  • 2-3 tbsp taco seasoning (made live)
  • 3 tbsp soya sauce
  • 1 tbsp vinegar
  • 2 tbsp schezwan chutney
  • 1 cup shredded mozzarella cheese
  • Suvai’s ready to eat roti/ tortilla wraps
  • Olive oil
Cheesy quesadilla with a twist of Chinese flavour


  1. In a pan, heat some oil and add chopped garlic. When garlic turns golden brown in colour add onion and capsicum. Cook for 2-3 mins and add tomatoes and cook for 2 mins
  2. Now, add soya sauce and vinegar, mix well and let it cook for some time until the mix gets dry. Add the boiled corn, black beans and taco seasoning, mix well, cook for 2 mins and turn off the flame
  3. In a flat pan, cook one side of the roti and flip it. On the cooked side, spread ½ tbsp of schezwan chutney on one half, spread the cooked veggies
  4. Top it up with shredded cheese and avocado pieces. Turn the other flap of ready to eat roti to close the semi-circle. Let it cook for another 15-20 seconds, the cheese will start to melt and act as a binder
  5. Cut it into two piece and serve hot with Pico De Gallo and avocados

Pico De Gallo


  • ½ cup finely chopped onion
  • ½ cup finely chopped tomato (seedless)
  • 2 tbsp finely chopped jalapeno
  • ¼ cup finely chopped coriander/cilantro
  • ¼ cup finely chopped basil leaves
  • 2 tbsp lemon juice
  • Salt, to taste


  1. In a bowl add onion, tomato, jalapenos, coriander and basil leaves and mix well
  2. Add lemon juice and salt. Mix well and serve with quesadilla

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