Name: Mini Vegetable Quesadilla
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (3 mini wedges per person)
Cuisine: South Indian
Ingredients: 60 count Flour Tortillas (small size, about 6-inch diameter); 15 cups Cheese (shredded); 5 cups Onions (finely chopped); 5 cups Capsicum (Bell Peppers) (mixed colors, finely chopped); 3 cups Corn Kernels (frozen or canned, drained); 5 tablespoons Vegetable Oil (for cooking); 2 teaspoon Chili powder (optional, for seasoning); 2 teaspoon Cumin Powder (optional, for seasoning); 5 cups Salsa (for dipping); 5 cups Sour Cream (for dipping)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Heat a large skillet over medium heat.
Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese on one half.
Add 2 tablespoons of the vegetable mixture (onions, bell peppers, corn) over the cheese.
Fold the tortilla in half to cover the filling and cook for 2-3 minutes until the bottom is golden brown.
Flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is melted.
Remove from skillet, let it cool slightly, and cut into 3 small wedges.
Repeat with remaining tortillas and filling.
Serve hot with salsa, sour cream, or guacamole on the side.