Corn and Cheese Quesadillas
by Tarla Dalal
Added to 116 cookbooks
This recipe has been viewed 35407 times
This recipe brings a Mexican favourite to your dining table! Corn and Cheese Quesadilla, featuring the lovable gooeyness of cheese and the joyous crunch of corn, is a dish that your whole family will love. Some smart moves such as using a combination of refined and whole wheat flours to make the tortillas, and including assorted veggies in the stuffing, enhance the texture and flavour of these quesadillas making them a pleasure to bite into. Just make sure you serve this recipe immediately on preparation before the stuffing as well as the tortillas lose their best textures.
- Combine all the ingredients and knead into a soft dough using enough water.
- Cover the dough with a lid and keep aside for 30 minutes.
- Divide the stuffing into 8 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Place 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges.
- Heat a non-stick tava (griddle) and cook the quesadilla, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 4 to make 7 more quesadillas.
- Serve immediately.
Nutrient values per quesadilla
|Vitamin A||210.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||18.7 mg|
|Folic Acid||8.9 mcg|
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