Corn and Cheese Quesadillas

mexican

 

 

 

 

 

 

 

Ingredients

For The Tortillas
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
 Stuffing
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
Method
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.

Print Friendly

2 comments

Leave a Reply