New Update
/sanjeev-kapoor/media/post_banners/e0bcad83220ba678affda5e081c24eca4912fbca733b56a8e45970b57ab1feba.jpg)
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
Method
- Preheat oven at 180ºC. Lightly toast four tortillas on greased griddle/ tawa.
- To make the spread take spinach, cottage cheese and salt in a bowl. Mix well. Set aside.
- Combine filling ingredients in a bowl and set aside. Spread a portion of the cottage cheese mixture on each tortilla.
- Place a portion of the filling mixture on this and sprinkle a little grated mozzarella cheese, leaving one centimetre uncovered all around.
- Apply cornflour and water paste on the uncovered portion. Cover each with another tortilla.
- 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.
- Cut into four quarters each and serve with tomato sauce.
Advertisment