This is a true fusion creation, if ever there was one! I have an overall fascination with eggs. I am always amazed as to how many different creations are possible. Endless recipes and cooking techniques at your fingertips, waiting to be explored-all encompassed in this white oval beauty. You can achieve any texture, any flavor using the incredible, edible egg and the best part-so quick to prepare, simple, yet satisfyingly delicious in every way! What more could a foodie and recipe creator ask for?
This Jalapeno Omelette Quesadilla recipe was finalized after a few different trials. But I must say that all the trials were delicious. It was tricky for me to choose which egg mixture was the best. I will most probably post the other versions soon, as all of them were superb! The tangy jalapenos pair perfectly with the sweet shallots, adding an intense depth of flavor to the omelette mixture. I made this recipe using both fresh, thinly sliced jalapenos and also jarred jalapenos. Both were so good and resulted in slightly different taste profiles! Because I like the tangy and sharp flavor of the jalapenos in vinegar in this recipe, I have more of a preference for those. But you absolutely can use fresh ones. Also, the white cheddar cheese adds an additional layer of tang so please do keep that in mind! It is a good idea to drain the vinegar from the jarred jalapenos before adding so as not to overpower the eggs.
The use of frozen parathas in this recipe is magical, and makes it so simple! Of course you can prepare and use homemade parathas. The shape of the paratha honestly does not matter-circular or triangular. As a matter of fact. with the triangle-shaped parathas, the cheese melts and oozes outward, allowing for the formation of a fantastic, crispy, cheesy crust! Fabulous + Delicious!
Jalapeno Omelette Quesadilla
Ingredients
- 3 eggs
- ½ tsp garlic paste *ginger paste is optional
- ½ tsp oregano
- ½ tsp Kashmiri Lal Mirch
- ¼ tsp Kosher salt *or to taste
- ½ tsp black pepper *freshly ground
- 1 tbsp jalapenos *I use jarred jalapenos, with vinegar removed
- 1 small shallot *peeled and finely diced
- ¼ green pepper *deseeded and finely diced (~3 tbsp)
- 2 parathas *homemade or frozen
- ¼ cup white cheddar cheese *shredded, good quality
- 2+ tbsp grape seed oil *neutral oil, as needed
Instructions
- In a mixing bowl, add eggs, oregano, garlic paste, Kashmiri Lal Mirch, freshly ground black pepper and Kosher salt and whisk well until you form an airy, frothy egg mixture (about 1-2 minutes of whisking). *If using jarred jalapenos, remove vinegar and add 1 tbsp to the egg mixture at this point and whisk. Set aside.
- Heat a gridle on high heat (a gridle can usually accommodate two parathas at the same time). Once gridle is hot, add frozen parathas, turn heat to medium low and cook parathas until almost done (golden brown color on both sides). *I usually cook one side of the parathas a little bit more, as this is the side that will be placed diretly on top of omelette.
- While parathas are cooking on medium low heat (turn as needed), heat a non-stick skillet on medium high heat. Once hot, turn heat to medium and add 2 tbsp of grape seed oil. Add finely diced shallots and green pepper and saute for 5-7 minutes until soft and translucent. *If using fresh jalapenos, remove seeds, finely chop and saute with the shallots and green peppers. Now add the whisked omelette mixture and cook for 1-2 minutes. Now turn heat to low, loosen edges of omelette with a spatula as it slowly become firm, and rotate pan, as needed until omelette is almost done. This takes about 3-4 minutes (eggs will still be slightly runny on top and that is fine). Now place one paratha directly on the omelette and press down firmly. Turn heat to medium and cook for 1-2 minutes. Now carefully flip omelette/paratha and sprinkle cheese on the other side. Place the second piece of paratha directly on the cheese layer, firmly press down using spatula, add some more oil around the edges (1-2 tsp, as needed) and continue to cook for 3-4 minutes, on each side, on medium heat to allow for a crust to form on both sides (flip at least 1-2 times, as needed). *This process of forming the final crust on both sides of the paratha can take anywhere from 6-8 minutes depending on how crunchy and golden brown you want your final Quesadilla to be.
- Remove Quesadilla onto a flat surface and let cool for 2-3 minutes. Using a pizza cutter, cut into 4 pieces. Crunchy, cheesy, spicy, tangy and so very delicious, Jalapeno Omelette Quesadilla is now ready to serve. You can share if you so choose. I would probably eat all of it. Enjoy! Nosh Farma'aiye.