Quesadillas With Corn And Mozzarella

The traditianal Mexican tortillas stuffed with corn filling and topped with mozzarella cheese. This is a Sanjeev Kapoor exclusive recipe.

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Quesadillas With Corn And Mozzarella
Main Ingredients Tortillas, Mozzarella cheese
Cuisine Mexican
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Quesadillas With Corn And Mozzarella

  • 12 (6 inch diameter) Tortillas
  • 300 grams Mozzarella cheese grated
  • 1 teaspoon Fresh parsley chopped
  • 3/4 cup Paneer (cottage cheese) grated
  • 1/2 bunch Spinach blanched and shredded
  • to taste Salt
  • 2 tablespoons Kidney beans boiled and crushed
  • 1 tablespoon Corn kernels boiled
  • 1 medium Cucumber diced
  • 2 Spring onion bulb chopped
  • 1 medium Red capsicum seeded and diced
  • 1 medium Green capsicum seeded and diced
  • 1/2 medium Avocado diced
  • 5-6 Fresh basil leaves hand torn
  • to taste Salt
  • 5-6 Black peppercorns crushed


  1. Preheat oven at 180ºC. Lightly toast four tortillas on greased griddle/ tawa.
  2. To make the spread take spinach, cottage cheese and salt in a bowl. Mix well. Set aside.
  3. Combine filling ingredients in a bowl and set aside. Spread a portion of the cottage cheese mixture on each tortilla.
  4. Place a portion of the filling mixture on this and sprinkle a little grated mozzarella cheese, leaving one centimetre uncovered all around.
  5. Apply cornflour and water paste on the uncovered portion. Cover each with another tortilla.
  6. Repeat the layers ending with a tortilla. Mix remaining grated mozzarella with parsley, sprinkle on the top of each quesadilla and place them under preheated grill and cook till the cheese melts.
  7. Cut into four quarters each and serve with tomato sauce.