Taste the delicious fusion of Mexican and Thai cuisine with Zoh Tempeh Quesadillas. Marinated with Thai red curry paste, filled with bell peppers, and served hot with salsa, these quesadillas are an unforgettable experience.
🍽️ Recipe Summary:
- ⏲️ Prep time: 20 mins, Marinade time: 4-5 hours, Cook time: 30 mins
- 🍽️ Serves: 3-4
- 🥘 Category: Main Course, Snack
- 🌱 Diet: Vegetarian
- 📍 Cuisine: Mexican-Thai Fusion
🍽️ Ingredients List:
- 🌾 A Block of Zoh Tempeh
- 🌶️ 4 tbsp Thai Red Curry Paste
- 🍳 1 tbsp Oil
- 🧄 6-7 Finely Garlic Cloves
- 🧅 1 Large Onion
- 🥥 100 ml Coconut Milk
- 🌶️ ½ Red Bell Pepper
- 🌶️ ½ Yellow Bell Pepper
- 🌶️ ½ Green Bell Pepper
- 🥫 1/3 cup Rajma (Boiled)
- 🌯 Tortillas
- 🌿 Coriander Leaves
- 🧂 Salt to Taste
- Crumble Zoh Tempeh and add Thai red curry paste. Mix and refrigerate for 4-5 hours.
- Saute garlic and thinly sliced onion until translucent.
- Add the red curry marinated tempeh, coconut milk, bell peppers, salt, and boiled rajma. Mix well.
- Heat a tortilla in a flat pan, assemble with the vegetable mix, and grated cheese. Cook on both sides.
- Serve the Quesadillas hot, topped with coriander leaves and your favorite salsa.
👩🍳 Pro Cooking Tip: For extra flavor, marinate the tempeh overnight. Serve with a tangy mango salsa for a tropical twist.
🌱 Why You'll Love This Recipe:
- ✨ Unique Fusion Flavors
- 🌱 Perfect for Dinner or Snack
- 🍛 Easily Customizable
⚠️ Allergen Alert:
- 🌱 Soy: Contains tempeh, a soy product.
🍽️ Best Paired With:
- 🥗 Fresh Mango Salsa
- 🍹 Lime Margarita
🌱 Dietary & Lifestyle Information:
- 💚 Vegetarian
- 🌿 High in Protein