Mexican Corn And Cheese Quesadillas Recipe

Ingredients

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

Steps

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Cover the dough with a lid and keep aside for 30 minutes.
3. To make corn and cheese quesadillas, divide the stuffing into 8 equal portions and keep aside.
4. Divide the dough into 8 equal portions.
5. Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
6. 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.
7. Heat a non-stick tava (griddle) and cook the quesadilla, using 1 tsp of oil, till it turns golden brown in colour from both the sides.
8. Repeat steps 2 to 4 to make 7 more corn and cheese quesadillas.
9. Serve the corn and cheese quesadillas immediately.