So yesterday I tried to bake a sugar-free oats and yoghurt cake with blueberries. I broke the first rule of baking, didn’t measure my baking powder and over beat the eggs. It ended up being hard and bread like, I don’t usually have such disasters in the kitchen and was super upset. I needed a pick me up. Nothing in my fridge seemed to be right for the moment and I had run out of chocolates That’s when I glanced upon 2 slices of a thin herbed wheat pizza base. My brain started ticking. Should I convert them into quesadillas? (pronounced: cay-suh-dee-yuh) Or may be just turn them into dinner…something that’s warm, simple, wholesome and smooth. The thought of a Baked Cheesy Tortilla brought back a smile. The dish requires very little attention whilst its cooking. It’s almost like a pizza but 100 times more nutritious and loaded with healthy vegetables like mushrooms, spinach, onions, tomatoes and the cheese in it comes from cottage cheese. It’s my go-to-dish, try it and you will know why
There are no hard and fast rules for this one. It needs tomato and onion to create that rich smooth silky base but beyond that you imagination is all that’s needed. You can add broccoli, sausages, minced meats or do what I did and add spinach and mushrooms. The green element adds the colour to this red and white gooey but yummy mess.
Time taken: 40 hour
Preparation time: 10 minutes
Cooking time: 30 minutes
Skill level: Basic
Serves: 4 adults
Equipment needed: Oven, Baking dish, Skillet
- 4 medium tomatoes, chopped fine
- 3 medium onions, chopped fine
- 200 ml of tomato puree
- 2 bunches spinach, washed and chopped
- 8-10 mushrooms, washed and sliced
- 3-4 garlic cloves, smashed
- 2 teaspoons bishop’s seed (ajwain)
- 1 teaspoon olive oil
- 2 thick corn tortilla (you can use thin pizza base or even thick wheat roti)
- 100 grams of mozzarella cheese
- 300 grams of cottage cheese
- 2 tablespoons sweet chilli sauce
- 1 tablespoon tomato ketchup
- A good dash of Tabasco Habanero and Chipotle
- Salt and pepper to taste
- Few slices of jalapeno
1. Start with your sauce for the bake. In a skillet, place the oil and heat it. Add the bishops’s seeds and when they start to crack add the garlic. When well fried and golden in colour, add the onions and fry till translucent. Add the tomatoes and cook till the onions and tomatoes come together. Now add the mushrooms and spinach and cook till the spinach has wilted. Add the sweet chilli garlic sauce, tomato puree and tomato ketchup and adjust seasoning. A good dash of Tabasco Habanero and Chipotle. Let it cool.
2. On another skillet, on a low flame, cook your base in very little oil till it is crisp. Set aside.
3. Pre-heat your oven to 200 degree centigrade.
4. In a glass dish or baking dish, add a layer of the sauce and place one slice of the crisp tortilla. Cover with the filling and sprinkle half the cottage cheese and mozzarella cheese on it. Add the second base on it and top that too with the sauce.
5. Now sprinkle the left over cottage cheese and mozzarella on it. You could use 5-6 slices of jalapeno to garnish your dish.
6. Bake it for 15 – 20 minutes till the cheese looks all gooey. Then grill the dish for 5-10 minutes at the same temperature to get a golden top.
7. Serve it hot. You could serve it with garlic bread or a fresh green fruity salad, if you wish.
NOTE: This dish needs to be served as soon as it is made.