Corn And Cheese Quesadilla

5 from 2 votes

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Quesadilla is a Mexican tortilla based recipe made traditionally with black beans or cheese. It is served usually with salsa, guacamole or sour cream on the side.
I make several versions of quesadillas. I use kidney bean/rajma filling, basic pasta sauce filling, basil and veggie filling and corn and cheese filling which is a very quick one that I make when I don't want to spend lot of time in the kitchen but need something really delicious.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Served AsBrunch, Dinner, Lunch, Snacks
CuisineMexican
Recipe Taste Salty, Savoury
Servings 2
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Ingredients
  

  • 8 Tortillas or Indian chapati
  • 1/4 cup Corn kernels boiled and drained
  • 1/4 cup Onions finely chopped
  • 2 tablespoon Spring onion greens, finely chopped
  • 1 tablespoon Coriander leaves finely chopped
  • 1 cup Cheese mozzarella, grated
  • 1 tablespoon Oil or butter
  • Salt as per taste
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Instructions
 

  • In a mixing bowl, mix together the corn, onions, spring onion greens, coriander leaves, cheese and a pinch of salt (salt is needed to just flavor the corn and onions, so add little). Set aside.
  • Heat a tawa/flat pan and add oil/butter. Place a tortilla and roast it on one side. Flip it and add about ¼ cup of cheese-corn filling on it. Place another tortilla on this.
  • Flip the pair and roast it till the cheese melts.
  • Remove and prepare quesadillas with remaining tortillas as well. These make 4 quesadillas.

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5 from 2 votes

Recipe Nutrition

Calories: 683 kcal | Carbohydrates: 66 g | Protein: 24 g | Fat: 36 g | Saturated Fat: 15 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 0.03 g | Cholesterol: 57 mg | Sodium: 1297 mg | Potassium: 267 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 649 IU | Vitamin C: 3 mg | Calcium: 584 mg | Iron: 5 mg
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Poojita Krishna
Poojita Krishna

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