Paneer, Cheese and Corn Quesadillas
by Tarla Dalal
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Added to 120 cookbooks
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One-dish meals are a great hit in this busy era, whether for kids or adults, whether to pack in a box or have at home. A quesadilla is a great choice in this category. Although there are endless stuffing options for tortillas, the Paneer, Cheese and Corn Quesadilla is special due to the calcium-loaded paneer and cheese stuffing enhanced by crunchy sweet corn, which makes the dish a great hit with people of all age groups. Kids too, will surely love it, and you can rest assured of meeting their calcium requirements too.
- Combine all the ingredients in a bowl, mix well and knead into a soft dough using enough warm water.
- Cover with a lid and keep aside for ½ hour and knead once again.
- Divide the dough into 6 equal portions and keep aside.
- Divide the stuffing into 6 equal portions and keep aside.
- Roll out one portion of the dough into a 125 mm. (5") diameter circle with the help of a little plain flour for rolling.
- Put 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle.
- Heat a non-stick tava (griddle) and cook the tortilla, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 4 to make 5 more quesadillas.
- Serve immediately.
Nutrient values (Abbrv) per quesadilla
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