Paneer and Corn Quesadillas
by Tarla Dalal
Added to 618 cookbooks
This recipe has been viewed 68541 times
Mexican cooks have lots of ways of stuffing a tortilla. This quick and easy one resembles a cheese paratha. A good melting cheese is basic to all fillings of quesadillas. Any other fillings are at the discretion of the cook.
Method- When you want to serve, spread a little stuffing on one tortilla. Put another tortilla on top and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook unitl crisp.
- Cut into pieces and serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 110 cal |
| Protein | 3.8 g |
| Carbohydrates | 14.3 g |
| Fiber | 0.2 g |
| Fat | 4.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 64.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 3.3 mcg |
| Calcium | 65.3 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.7 mg |
| Potassium | 40.8 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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