Corn and Cheese Quesadillas










For The Tortillas
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
1 cup sweet corn kernels, boiled and coarsely crushed (makai ke dane)
1 cup processed cheese, grated
3/4 cup capsicum (red , yellow and green), finely chopped
1/2cup onions chopped
1/4 cup deseeded and finely chopped tomatoes
2 tsp dry red chilli flakes (paprika)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Combine all the ingredients for tortillas and knead into a soft dough using enough water.
Cover the dough with a lid and keep aside for 30 minutes.
Combine all the stuffing ingredients to make a stuffing.
Divide the stuffing into 8 equal portions and keep aside.
Divide the dough into 8 equal portions.
Roll each portion into a 150 mm. (6″) diameter circle using a little whole wheat flour for rolling.
Place 1 portion of the stuffing on one of the tortilla and place another over it to make a stuffed 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.
Serve immediately.

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