Paneer and Corn Quesadillas
by Tarla Dalal
Added to 618 cookbooks
This recipe has been viewed 68785 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.
Other Related Recipes
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 |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe