Corn and Cheese Quesadillas

by Tarla Dalal

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Bring Mexico to your dining table, with these delicious corn and cheese quesadillas!

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Makes 4 quesadillas.
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Ingredients

For the tortillas
1/2 cup whole wheat flour (gehun ka atta)
1 cup plain flour (maida)
2 tsp oil
1/2 tsp salt

To be mixed into a stuffing
1 cup boiled sweet corn kernels, lightly crushed
1/2 cup grated paneer (cottage cheese)
1/4 cup grated vegetarian cheese
1/4 cup chopped tomatoes without the pulp
1/4 cup red, yellowand green chopped capsicum
2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

To serve
1/4 cup uncooked salsa

Method

For the tortillas

Knead all the ingredients into a soft pliable dough adding enough warm water.
Keep aside under a wet muslin cloth for ½ an hour.
Knead again and divide into 8 equal portions.
Roll out each portion into 150 mm. (8") diameter thin rounds with the help of a little whole wheat flour.
Cook lightly on a tava (griddle) and keep aside.

How to proceed

Divide the stuffing into 4 equal portions and spread one portion on one tortilla.
Apply little water on the edges. Put another tortilla on top and press well so the edges stick.
Cook on a tava (griddle) adding a little oil on both sides till crisp.
Cut into half and serve hot with uncooked salsa.
Repeat with the remaining tortillas and stuffing to make 3 more quesadillas.

RECIPE SOURCE : Jain International Recipes

1 review received for Corn and Cheese Quesadillas

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
Leena_Dhoot, December 29, 2010

the tortillas are challenging to make for the first time...They are very tasty and go well with the corn and cheese!

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