Mexican food is always a no brainer right?! So here is my combination of two favorites- ENCHILADA QUESADILLAS!! I randomly got this thought and I was like whyyyy hasn’t this come to me earlier. Dipping the tortillas in enchilada sauce adds so much flavor I can’t even begin to explain. I filled the quesadillas with a thin layer of beans, mixed veggies and cheese. You got to try this flavor bomb! So easy & unique this is a Superhit.
Happy Cooking!

Servings: 2-3 servings

Prep Time: 10 mins

Cooking Time: 30-35 mins

Total Time: 40-45 mins

Ingredients: 

• 1/3 cup corn 

• 1/2 cup chopped peppers

• 2-3 scallions chopped

• 1/3 cup chopped onions

• 3-4 garlic cloves sliced

• 1-2 jalapeños/ serranos chopped

• 1/3 cup cheddar cheese

• 1/4 cup cojita 

• 1/2-2/3 cup red Enchilada sauce 

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/2 tsp Dried parsley 

• 1 tsp Chilli flakes as per taste

• 1 tsp Dried oregano 

• 1/2 cup Refried beans

• 1 tbsp olive oil

• 4-6 flour tortillas

Directions: 

1. Prepare refresh beans. You can use either store bought or home made. For homemade Refried beans(which I prefer) click here for the recipe.

2. In a pan on low- medium heat add olive oil.

3. Add chopped garlic and serranos and cook for 2-3 mins till fragrant.

4. Add chopped onions and cook it for 2-3 mins till it starts becoming translucent.

5. Add chopped peppers, scallions and cook till it starts to soften.

6. Add corn, salt, pepper, oregano, chili flakes and parsley and mix it together.

7. Once the mixture comes together, keep it aside and let it cool.

8. Start a griddle/pan keeping it on low-medium heat. I like to use a cast iron griddle then I use on low heat.

9. Pour enchilada sauce in a wide bowl. Dip both sides of a tortilla in the enchilada sauce.

10. Place one tortilla on the warm griddle. Layer on some beans, mixed veggies, crumbled cojita, Mexican cheese and top with another dipped tortilla.

11. Cook it for 3-4 mins on that side till the sauce is well cooked and stuck to the tortilla. Carefully flip it over and let to cook for 2-4 mins till the other side is cooked and crispy and the cheese is melted. These NEED To be cooked on a lower temperature for a longer time to get the crispness or it will be soggy.

12. Cut and serve with your favorite toppings like sour cream, salsa, guacamole, etc.

Notes/Tips:

• Make sure you dip the tortilla in the enchilada sauce well on both sides.

• You can cook the veggies and beans & keep it from a day before.

• If you don’t have cojita you can skip it.

• I like to use La Victoria brand of enchilada sauce.

• Make sure you cook it on a low temperature for a longer time or they will be soggy.