Corn and Cheese Quesadillas by Tarla Dalal

Corn and Cheese Quesadillas, one of the most popular Mexican foods across the globe.
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Corn and Cheese Quesadillas
Relish the lovable gooeyness of cheese and the joyous crunch of corn in these scrumptious 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.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 8 quesadillas.
For the tortillas
1 cup plain flour (maida)
½ 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
¾ cup finely chopped coloured capsicum (red, yellow and green)
¼ cup deseeded and finely chopped tomatoes
2 tsp dry red chilli flakes
2 tbsp finely chopped coriander (dhania)
Salt to taste
Other ingredients
Whole wheat flour (gehun ka atta) for rolling
Oil for cooking
For the tortillas
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Cover the dough with a lid and keep aside for 30 minutes.
How to proceed
1. Divide the stuffing into 8 equal portions and keep aside.
2. Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
3. 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.
4. Heat a non-stick tava (griddle) and cook the quesadilla, using a little oil, till it turns golden brown in colour from both the sides.
5. Repeat steps 2 to 4 to make 7 more quesadillas.
Serve immediately.