Paneer and Corn Quesadilla

Paneer and Corn Quesadilla

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 211 cookbooks   This recipe has been viewed 85189 times

Whether as an after-school treat to kick-start their playtime, or as a fun dinner to end their day on a happy note, the Paneer and Corn Quesadilla is an apt dish to serve your kids, with its rich protein content.

With the crunchy sweetness of corn and the tangy juiciness of tomatoes, these coriander tinted quesadillas will be loved by the rest of the family too.

This power-packed dish gets its protein not just from paneer and mozzarella cheese, but also from the unique combination of soya and wheat flours in the dough. Enjoy these quesadillas fresh off the tava for best taste and texture.

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Paneer and Corn Quesadilla recipe - How to make Paneer and Corn Quesadilla

Preparation Time:    Cooking Time:    Total Time:     Makes 5 quesadillas
Show me for quesadillas


For The Tortillas
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
salt to taste
1/4 tsp oil for kneading

To Be Mixed Into A Stuffing
3/4 cup grated paneer (cottage cheese)
1/2 cup boiled and coarsely crushed sweet corn kernels(makai ke dane)
1/4 cup grated mozzarella cheese
1/4 cup deseeded and chopped tomatoes
1/2 cup finely chopped capsicum (red , yellow and green)
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp oil for cooking
For the tortillas

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Knead again using oil till smooth. Cover and keep aside for 10 minutes.

How to proceed

  1. Divide the stuffing into 5 equal portions and keep aside.
  2. Divide the dough into 5 equal portions.
  3. Roll a portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  4. Place a roti on a flat, dry surface, spread a portion of the stuffing on half of the roti and fold it over to make a semi-circle.
  5. Heat a non-stick tava (griddle) and cook each quesadilla, using ½ tsp of oil, till golden brown spots appear on both the sides.
  6. Repeat steps 3 to 5 to make 4 more quesadillas.

Nutrient values (Abbrv) per quesadilla
Energy205 cal
Protein8.6 g
Carbohydrates22.3 g
Fiber3.6 g
Fat9.8 g
Cholesterol2.3 mg
Sodium70.8 mg

RECIPE SOURCE : Protein Rich RecipesBuy this cookbook

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Paneer and Corn Quesadilla
 on 21 Mar 17 06:17 PM

paneer.corn.& cheese ia a v.goid combination. .i add in little bi oregano & mix''s too delicious. .
Paneer and Corn Quesadillas ( Protein Rich Recipes )
 on 24 Jan 15 01:53 PM

Paneer, Corn and capsicum is a hit combination. This delicious recipe isn't that time consuming. Little green chillies adds a slight spiciness flavour to it, but it is not at all spicy.
Paneer and Corn Quesadillas ( Protein Rich Recipes )
 on 31 Jan 13 04:43 PM

they loved this recipe,i had added oregano powder,red chili flakes,green & black olives. i served with chili bean soup & it was hit
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Tarla Dalal    Hi Kosha , we are delighted you loved the Paneer and Corn Quesadilla recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
13 Sep 16 12:35 PM
Paneer and Corn Quesadillas ( Protein Rich Recipes )
 on 09 Oct 12 01:53 PM

This receipts is so quick and easy to make and tastes stunning. I rate this 5 stars and highly recommend to anyone who is trying a quesadilla recipe.
Paneer and Corn Quesadillas ( Protein Rich Recipes )
 on 21 Mar 12 12:12 PM

Tried out today morning for breakfast and this turned out to be excellent.I was short of yellow and red capsicum so replaced it with carrots and beet root.Ichopped paneer finely and mixed the rest of the ingredients and this gave a very good taste.
Paneer and Corn Quesadillas ( Protein Rich Recipes )
 on 25 Jan 12 05:06 PM