Stuffed Cheesey Quesadila
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 10504 times
Filled with the goodness of paneer and corn, this easy to prepare mexican treat resembles a cheese paratha! note that paneer shares the spotlight with mozzarella – because a good melting cheese is an indispensable part of all quesadillas fillings.
For the tortilla- Combine the plain flour, wheat flour, salt and oil in a bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions and roll out each portion of the dough into a 125 mm. (5”) diameter circle, using a little wheat flour for rolling.
- Cook each tortilla lightly on a hot tava (griddle), using a little oil, till light brown spots appear on both sides. Keep aside.
How to proceed- Divide the stuffing into 4 equal portions and keep aside.
- Place a tortilla on a clean dry surface, spread a portion of the stuffing on a tortilla. Place another tortilla on top and press well so that they stick.
- Cook on a tava (griddle) using little oil till crisp on both sides.
- Repeat with the remaining ingredients to make 3 more quesadillas.
- Cut each quesadilla into halves and serve immediately.
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Nutrient values per quesadilla
| Energy | 296 cal |
| Protein | 10.7 g |
| Carbohydrates | 34.5 g |
| Fiber | 0.7 g |
| Fat | 13 g |
| Cholesterol | 3.8 mg |
| Vitamin A | 201.7 mcg |
| Vitamin B1 | -0.2 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 4.5 mg |
| Folic Acid | 10.6 mcg |
| Calcium | 196.5 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 112 mg |
| Potassium | 109.8 mg |
| Zinc | 0.5 mg |
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