Corn and Cheese Quesadillas


by
Corn and Cheese Quesadillas, a Mexican treat for jains, tortillas stuffed with a classic combination of corn, capsicum and paneer.

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

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Preparation Time: 
Cooking Time: 
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

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

    How to proceed

    1. Divide the stuffing into 4 equal portions and spread one portion on one tortilla.
    2. Apply little water on the edges. Put another tortilla on top and press well so the edges stick.
    3. Cook on a tava (griddle) adding a little oil on both sides till crisp.
    4. Cut into half and serve hot with uncooked salsa.
    5. Repeat with the remaining tortillas and stuffing to make 3 more quesadillas.
    RECIPE SOURCE : Jain InternationalBuy this cookbook
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     on 29 Dec 10 11:46 PM


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