Quesadillas Tortilla rolls with saucy bean and cheese filling. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Cornmeal, Kidney Beans Cuisine Mexican Course Snacks and Starters Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Quesadillas 1 cup Cornmeal 1/2 cup Kidney Beans to taste Salt Method Advertisment Mix together cornmeal, refined flour and salt. Knead it into a soft dough with milk and half a cup of water. Cover with a wet muslin cloth and set aside. Divide into equal portions and roll each portion into a thin chapatti of ten inches diameter. Lightly roast them on a hot tawa on both sides and set aside. These are tortillas. For stuffing, heat olive oil in a pan and sauté onion and garlic for a minute. Add boiled kidney beans, tomato ketchup, salt, green chillies, paprika, coriander leaves and cook for two to three minutes. Heat a tawa and place a tortilla on it. Spread some stuffing, top with cheese and cover with another tortilla. Spread some more stuffing and top with cheese and coriander leaves and cover with another tortilla. Dribble some olive oil all around. Turn when the underside is cooked and cook the other side similarly. Remove, cut into wedges and serve hot. Nutrition Info Calories 3211 Carbohydrates 348.7 Protein 85.8 Fat 163.4 Other Fiber Iron- 19.1mg #Cornmeal #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article