Sprouts Quesidilla


Quick snack/breakfast for kids and another way to get them to eat the sprouts. The sprouts get slightly cooked but still light a slight crunch. For adults, cheese can be reduced and chilli flakes added for spice.

  • Chapathi - 1
  • Mung Sprouts - 1/2 cup
  • Cheese - 1/2 cup grated
  • Italian seasoning - 1/4 tsp (Optional)
  • Butter - 1 tsp
  • Tomato sauce - 1tbsp
  1. Heat the pan on medium and add butter/oil to grease the pan.
  2. Warm the chapathi on one side. This is to make the chapathi soft and pliable.
  3. Flip the chapathi and on the warm side, quickly spread tomato sauce on the whole chapathi.
  4. Spread sprouts and cheese on one half.
  5. Sprinkle seasoning if desired for a pizza like flavor.
  6. Fold the other half onto the filling.
  7. Heat the folded chapathi on medium while pressing with a spatula so that the cheese melts and the sprouts get cooked. Approximately a minute.
  8. Heat the chapathi the same way on both sides until the cheese melts. Take care to see that the chapathi does not get burnt.
  9. Cut it into triangles and serve.   
Brands used:
  1. Amul Pizza Cheese.
  2. Easy Life Italian Seasoning.
 PS: The brands are listed for helping the reader. It is not an endorsement of the product in any way.   


  1. I used left over chapathi/triangular paratha. Tortillas or fresh chapathis can be used.
  2. Sending this for the event on Archana's kitchen - breakfast in 30 minutes.

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