Corn and Cheese Quesadillas Video by Tarla Dalal
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Recipe Description for Corn and Cheese Quesadillas ( Mexican)
- 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.
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