How to make Corn Quesadillas...

How to make corn Quesadillas at home…simple recipe with a super delish outcome…

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Why depend on a fancy restaurant to satisfy the craving for Quesadillas when you can make them at home very easily?

Quesadilla literally means grilled tortilla filled with melted cheese…queso (cheese in Spanish) filled tortilla makes Quesadilla. Though it started as a humble dish, the modern versions have all kinds of filling in them…vegetarian or non vegetarian. This is a purely vegetarian recipe that is enjoyed by everyone.

Whether it is kid’s snacks, party snacks or a meal…these corn quesadillas are just perfect for every occasion.

Corn Quesadillas                  Makes 8

Ingredients:

For the TORTILLAS

Whole wheat flour – 1 cup

All purpose flour – 1 cup

Salt – ½ tsp

Baking powder – ½ tsp

Vegetable oil – 2 tbsp

Warm water – for kneading

For the CORN FILLING

Sweet corn kernels – 200 g or a cup

Onion (chopped) – ½ cup

Roasted capsicum (chopped) – 1 whole

Tomato (chopped) – ½ cup

Boiled potato (grated) – ½ cup

Garlic (grated) – ½ tsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped) – ¼  cup

Green onions (chopped) – 2 small

Cottage cheese (grated) – ½ cup

Cheddar cheese (grated) – 1 ¼ cup

Extra virgin olive oil – 2 tbsp

Salt – to taste

Pepper powder – to taste

Chili flakes - to taste (optional)

SAUCE MIX

Tomato ketchup – 1 tbsp

Dark soy sauce – 1tsp

Tabasco – a few dashes

Vegetable/Olive Oil – for frying

Method:

1.    For the TORTILLAS: Mix the dry ingredients in a large bowl. Add in the oil and mix again. Pour water little at a time to knead a soft dough. Cover with cling film and keep aside for 20 mins.

2.    Knead the dough lightly and divide it into 8 equal balls. Use a dusting of flour to roll out each ball into a tortilla roughly 6 inches in diameter.

3.    Cook the tortillas on a hot griddle briefly on both sides till bubbles appear. Remove and store covered.

4.    For the CORN FILLING: Heat the olive oil in a pan. Add in the onion and cook till light pink in colour. Add in the capsicum and tomato, season with salt and pepper; cook till the tomatoes start disintegrating. Add in the garlic and green chilies and cook till the raw smell of garlic goes away.

5.    Add in the corn, cook for a minute. Pour in about 1/3 cup of water and the SAUCE MIX. Stir to combine, bring to a boil, cover and cook on medium heat for 2 to 3 mins. Once the corn has cooked, add in the potato and some chili flakes. Mix well. Turn off the heat and let it cool completely.

6.    Once cooled, add in the paneer/cottage cheese, coriander, green onion and cheddar cheese. Mix well to combine. Keep aside.

7.    To assemble: Lay out the tortillas and apply a thin layer of cheese spread on them. Place a generous amount of filling on one half of the tortillas. Fold them in half covering the filling.

8.    Heat a flat pan or griddle and brush it with oil. Place the stuffed tortillas on the pan, cook for 2 minutes on each side on medium heat. Remove from the pan and cut each into 3 wedges.

9.    Garnish with grated cheese on top and serve immediately.

© Rinki’s Kitchen