Quesadillas

Ingredients list for Quesadillas

• 1 cup Cornmeal
• 1/2 cup Kidney Beans
• to taste Salt

Method

1. 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.
2. 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.
3. 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