Craving Mexican food tonight? Try these Cheese Corn Quesadilla that can be eaten as a snack and serves two. Check out Ranveer Brar’s recipe of Cheese Corn Quesadilla below and say goodbye to hunger pangs.
Ingredients for tortilla:
1 cup refined flour
½ cup whole wheat flour
Salt to taste
1 tsp olive oil
Oil for roasting
Ingredients for stuffing:
1 tbsp olive oil
1 cup cheese, grated
½ cup sweet corn, boiled and coarsely ground
¼ cup red bell pepper, finely chopped
¼ cup green capsicum, finely chopped
1 small tomato, de-seeded and finely chopped
1 tsp dried Italian seasoning
1 tsp red chilli flakes
1 tbsp coriander leaves, chopped (optional)
To prepare the tortilla, add refined flour, whole wheat flour, salt and oil to a bowl.
Mix everything well and knead a soft dough. Cover the dough and set aside to rest for 20 minutes.
Meanwhile, prepare the stuffing. Add corn, processed cheese, all bell peppers, tomato, chilli flakes and Italian seasoning. Mix well. Set aside till in use.
Divide the prepared dough into equal portions. Shape each into a lemon sized balls.
Roll these lemon sized balls into a disc. Prepare all the tortillas this way. Cook one side of the quesadilla
Spread grated cheese on half side of the roll, place the prepared stuffing on top and fold over the other half.
Heat oil on a non-stick tawa and roast the prepared quesadilla from both sides till brown spots appear and it becomes crisp.
Prepare the remaining Quesadillas the same way. Serve hot with choice of dip.
(Recipe: Chef Ranveer Brar)