Around the World #2: Vegetable Quesadillas with a fiery red chili tomatillo salsa

DSC_0611Salsa Roja

Yes its all about the sauce! This red chill tomatillo salsa called as Salsa Roja is the bomb! Hot and fiery with a slightly sour tinge from the tomatillos. This was a perfect complement to the vegetable quesadillas I made. Nothing too complicated about the quesadillas – they are my ‘go to’ recipe when I need to feed my ‘famished’ kids fast! And the best thing about these quesadillas is that I can use a ton of different vegetables and they still will be gobbled up pretty fast – thanks to the gooey cheese mixed with them! This salsa roja will be a little too hot for your kids and you can make it milder. But for us adults this combination of the vegetable quesadillas with this fiery sauce just made it a perfectly balanced and filling dish elevating it to a whole new level. Yeah and add a dollop of fresh sour cream and you need nothing else! Yum yum good!

I have tried different vegetable combinations for making quesadillas and it tastes best when you have a combination of hard, crunchy and soft veggies. As for the salsa, I had seen several recipes for it online and I just made this version by throwing the different ingredients together in a proportion that would make it feisty and fiery hot!DSC_0609

Vegetable Quesadillas with a fiery red chili tomatillo salsa

  • Servings: Serves 4
  • Time: About 40 minutes
  • Difficulty: Easy
  • Print

For the Quesadillas:


  • 1 tbsp olive oil
  • 1/2 of a medium size onion, chopped
  • 2 cups mix of cauliflower,broccoli florets
  • 1/2 of a medium eggplant sliced thin about 1 cup slices
  • 1/2 cup mushrooms, sliced thin
  • 1 cup chopped spinach or kale
  • 1 tomato, chopped fine
  • 3/4 tsp chipotle seasoning (or 3/4 tsp salt and 1/4 red chili or chipotle pow)
  • 8 wheat tortillas (8 inch)
  • 2 cups shredded cheddar or Mexican blend


Take a wok or a large sauté pan and add the oil and heat. Next add the onions and all the rest of the vegetables except the tomatoes. Stir for about 2 minutes on high heat. Then cover with a lid and cook on medium for another 2 minutes. Now open the pan and add the tomatoes and the seasoning and again cook for about 2-3 minutes uncovered until all liquid evaporates. Keep aside.

To assemble the quesadillas, heat a frying pan and brush with a little bit of oil. Place one tortilla on the pan and then put some cheese over it then place about 1/2 cup of filling on top and spread to cover the tortilla surface. Now add more cheese on top and immediately cover with another tortilla on top.

Carefully and slowly flip the tortilla sandwich using a large flipper and cook on the other side for 1-2 minutes.  Immediately transfer to a serving plate.

Finish making the rest of the quesadillas in the same way. Serve hot with salsa and sour cream.

For Salsa Roja:


  • 2 dry red chills (you can use any variety but you may have to alter the quantity depending on how hot your chilles are)
  • 1/2 of a medium red onion, sliced
  • 2 garlic cloves
  • 2 tomatillos husked and washed
  • 1/4 tsp salt
  • pinch sugar (optional)


In a frying pan roast the onion , dry red chillies and the garlic for about 2-3 minutes.  Keep aside.

Roast the tomatillos in a broiler for about 7-8 minutes turning once after 4 minutes.

Blend all the above ingredients in a food processor until smooth. Add the salt and sugar and mix.

Salsa Roja







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