Paneer, Cheese and Corn Quesadillas
by Tarla Dalal

One-dish meals are a great hit in this busy era, whether for kids or adults, whether to pack in a box or have at home. A quesadilla is a great choice in this category. Although there are endless stuffing options for tortillas, the Paneer, Cheese and Corn Quesadilla is special due to the calcium-loaded paneer and cheese stuffing enhanced by crunchy sweet corn, which makes the dish a great hit with people of all age groups. Kids too, will surely love it, and you can rest assured of meeting their calcium requirements too.

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Paneer, Cheese and Corn Quesadillas recipe - How to make Paneer, Cheese and Corn Quesadillas

For The Tortillas
1/2 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1 1/2 tsp oil
salt to taste
plain flour (maida) for rolling

To Be Mixed Together Into A Stuffing
1 cup grated paneer (cottage cheese)
3/4 cup grated processed cheese
1/4 cup boiled sweet corn kernels (makai ke dane)
3/4 cup chopped tomatoes (without the pulp)
1 1/2 tsp finely chopped green chillies
salt to taste

Other Ingredients
2 1/2 tsp oil for cooking

Method
For the tortillas

Combine all the ingredients in a bowl, mix well and knead into a soft dough using enough warm water.
Cover with a lid and keep aside for ½ hour and knead once again.
Divide the dough into 6 equal portions and keep aside.

How to proceed

Divide the stuffing into 6 equal portions and keep aside.
Roll out one portion of the dough into a 125 mm. (5") diameter circle with the help of a little plain flour for rolling.
Put 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the tortilla, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 4 to make 5 more quesadillas.
Serve immediately.