Paneer and Corn Quesadillas
by Tarla Dalal
Added to 618 cookbooks
This recipe has been viewed 68570 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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