Corn and Cheese Quesadillas ( Mexican)
by Tarla Dalal

Relish the lovable gooeyness of cheese and the joyous crunch of corn in these scrumptious Corn and Cheese Quesadillas.

This is amongst the most popular Mexican foods across the globe, and since it is made using common and much-liked ingredients, it is sure to strike the right chord with everybody.

A combination of refined and whole wheat flours gives the tortillas the perfect texture, while mixed veggies give the stuffing an exciting crunch.

Serve the Corn and Cheese Quesadillas immediately, to enjoy the best flavour and texture.

Enjoy how to make Corn and Cheese Quesadillas recipe with detailed step by step photos and video below.

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Corn and Cheese Quesadillas ( Mexican) recipe - How to make Corn and Cheese Quesadillas ( Mexican)

For The Tortillas
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
2 tsp oil

To Be Mixed Into A Stuffing
1 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 cup grated processed cheese
3/4 cup finely chopped coloured capsicum (red , yellow and green)
1/4 cup deseeded and finely chopped tomatoes
2 tsp dry red chilli flakes (paprika)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients For Corn and Cheese Quesadillas
whole wheat flour (gehun ka atta) for rolling
8 tsp oil for cooking

Method
For the tortillas

Combine all the ingredients and knead into a soft dough using enough water.
Cover the dough with a lid and keep aside for 30 minutes.

How to proceed

To make corn and cheese quesadillas, divide the stuffing into 8 equal portions and keep aside.
Divide the dough into 8 equal portions.
Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Place 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges.
Heat a non-stick tava (griddle) and cook the quesadilla, using 1 tsp of oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 4 to make 7 more corn and cheese quesadillas.
Serve the corn and cheese quesadillas immediately.

Nutrient values per quesadilla

Energy	186 cal
Protein	5.7 g
Carbohydrates	21.3 g
Fiber	1.1 g
Fat	9.1 g
Cholesterol	0 mg
Vitamin A	210.7 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.7 mg
Vitamin C	18.7 mg
Folic Acid	8.9 mcg
Calcium	90.9 mg
Iron	1.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4.9 mg
Potassium	82.5 mg
Zinc	0.3 mg

Corn and Cheese Quesadillas Video by Tarla Dalal

Corn and Cheese Quesadillas ( Mexican) recipe with step by step photos

Recipe notes for Corn and Cheese Quesadillas

For the tortillas in this Mexican Corn and Cheese Quesadillas recipe we have used a combo of plain flour and whole wheat flour, but you can also make the tortilla using maize flour instead of whole wheat flour, for that you can follow our recipe for Corn Tortillas and in case you like spiced tortillas follow our basic recipe of tortilla for wraps and rolls.
Check out our other Quesadilla recipe with different stuffing like Veggie stuffed quesadilla, paneer and corn quesadilla and chilli bean quesadillas.
In the stuffing if you like you can also add some crumbled paneer.
Quesadillas can also be made by spreading the stuffing on one tortilla and placing another tortilla over it and sealing the edges. Use a broad spatula to turn and cook them.

How to make the dough for the Tortillas

For the dough of tortilla, in a deep bowl take the plain flour.

Add whole wheat flour.
Add salt to taste and little oil.
Mix all the ingredients well and knead well into a soft dough using enough water.
Cover the dough with a lid and keep aside for 30 minutes.

For the stuffing for the Corn Cheese Quesadillas

For the stuffing of Mexican Corn and Cheese Quesadillas, in a deep bowl, take the boiled and coarsely crushed sweet corn kernels.

Add cheese. We have used grated proceesed cheese, you can use any type of cheese viz. mozarella, cheddar etc.
Add finely chopped coloured capsicums.
Add finely chopped tomatoes.
Add the chilli flakes.
Add chopped coriander and salt to taste.

Mix well and keep aside.

How to make the Tortillas

Divide the tortilla dough into 8 equal portions.
Take a portion of the dough and roll into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. You can also use readymade tortillas available in many stores.

How to make the Corn and Cheese Quesadillas

Place a portion of the stuffing on one half of the tortilla. Spread it evenly.
Fold over the other half of the circle over the stuffing to make a semi-circle.

Press it lightly to seal the edges.
Heat a non-stick tava (griddle) and place the stuffed Corn and Cheese Quesadilla on it. When lightly cooked on one side turn over and cook on the other side.
Brush ½ tsp of oil over the quesadilla and turn over to cook.
Again brush ½ tsp of oil and cook till golden and crisp from both the sides.
Remove the cooked Mexican Corn and Cheese Quesadillas on a serving plate. Repeat with the remaining dough and stuffing to make more quesadillas.

To serve use a sharp knife or a pizza cutter and slice each Corn and Cheese Quesadilla to make 2 wedges.
Enjoy the Mexican Corn and Cheese Quesadillas with salsa, Guacamole and Sour Cream on the side.