Recipe: Pimento, Scallion & Serrano Quesadillas

Recipe: Pimento, Scallion & Serrano Quesadillas
-Sancho's--Vikas Seth


Flour Tortillas 8-- 4pcs (can buy ready from market or follow the sub recipe)

Monterey Jack or Mozzarella Cheese, grated-- 200g

Pimento, Scallion & Serrano filling--200g Oil-- 20ml

Accompaniment Guacamole--100g

Pico de gallo--100g

Sour cream--100g


  • Heat a non-stick pan to medium heat. Take one flour tortilla and place it in the pan. Spread some oil on the tortilla. Toast the tortillas for about 10 seconds each side until air pockets begin to form within the tortilla.
  • Spread about 2 tablespoons of the vegetable mixture over one half of the tortilla.
  • Add about 2 tablespoon of cheese on top of this vegetable mixture.
  • Fold the tortilla covering the mixture into a half moon shape. Press down on the tortilla for a few seconds, allowing the cheese to melt. 4. Flip the quesadilla to toast the other side, making sure neither of the sides get too brown.
  • Toast until golden spots appear and the tortillas are lightly crisp.
  • Serve with guacamole, pico de gallo and sour cream.

Pimento, Scallion & Serrano filling

Red peppers, diced--50g

Yellow peppers, diced--50g

Green peppers, diced--50g

Onion, chopped--50g

Garlic, chopped--10g

Serrano chilli--20g (or 10g green chilli & 5ml lemon juice)

Scallion(spring onion), chopped--50g


Salt to taste

Cilantro, chopped--10g


  • Heat oil in a pan, sauté the onions, garlic and peppers until tender.
  • Turn off heat.
  • Add Serrano chilli, scallion, cilantro & salt and set aside this vegetable mixture.

Flour Tortillas


Refined Flour--150g

Salt a pinch


Warm Water--75ml


  • Blend flour, salt and butter until it resembles coarse meal.
  • When well combined, slowly add warm water until soft dough forms.
  • Add additional warm water as necessary.
  • Knead for 5 minutes and then rest it for 1hour before Separating into 4 portions for large tortillas.
  • Heat a griddle over medium heat.
  • Roll each ball of dough out into a round shape, approx. 1/8 inch thick and 8” in diameter.
  • Place each raw tortilla on the hot griddle and cook on each side for about 1 to 2 minutes.
  • If it puffs up at all, you can poke a hole in the puffed area to release the steam.
  • Cook it until it is no longer doughy.
  • Remove from the griddle and place onto a plate covered by a kitchen towel, to keep them warm.




Ripe Avocado--200g,

Two small pc Tomatoes, seeds & pulp removed, chopped--30g

Onion, chopped--20g

Cilantro, chopped--10g

Jalapeno, chopped--1 tsp

Lemon juice--1 tsp

Olive Oil--1 tsp

Salt to taste



  • Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
  • Using a fork, mash the avocado. Add the chopped onion, tomatoes, cilantro, jalapenos, drizzle of lemon juice, olive oil and salt mash some more.
  • Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to served.

Pico De Gallo 


Tomatoes, seeds & pulp removed diced--50g

Green chillies, chopped--1 tsp

White onion, Chopped--10g

Cilantro, chopped--1 tsp, few sprigs

Lemon Juice--½ tsp, little drizzle

Salt to taste


  • Combine all ingredients in a bowl and refrigerate for 20 minutes before using.

Sour cream


Heavy cream--100ml

Lemon juice--2 Tb spoon

Salt a pinch


  • Add Lemon juice to the cream and refrigerate for 30 minutes.
  • Beat with whish till thick. Add a pinch of salt and mix lightly.
  • Keep refrigerated and use as required.

(The recipe has been shared by Chef Vikas Seth, who works at Sancho`s)


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