Corn And Cheese Quesadilla
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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.
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Ingredients
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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.
Notes
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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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Easy and simple recipe…can we use paneer instead of cheese?
Only one word for this recipe and the amazing picture…. Tempting!