Jalapeno Omelette Quesadilla
Wow! A fusion creation if ever there was one, this recipe is a keeper. A perfectly balanced egg mixture including shallots, green peppers, oregano and some spicy jalapenos. Slowly cooked to obtain a fluffy omelette layer, then sandwiched between golden-crusted parathas with a cheesy and incredibly yummy inner layer. A delightful quesadilla recipe that is versatile and can be served (and gobbled) any time of day!
Servings: 2
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.