Paneer and Corn Quesadillas
by Tarla Dalal
Added to 616 cookbooks
This recipe has been viewed 42464 times
Mexican cooks have lots of ways of stuffing a tortilla. This quick and easy one resembles a cheese paratha. A good melting cheese is basic to all fillings of quesadillas. Any other fillings are at the discretion of the cook.
- When you want to serve, spread a little stuffing on one tortilla. Put another tortilla on top and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook unitl crisp.
- Cut into pieces and serve hot.
Nutrient values per serving
|Vitamin A||64.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.9 mg|
|Folic Acid||3.3 mcg|
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