Sweet Corn and Paneer Quesadillas with Salsa and Guacamole

Name: Sweet Corn and Paneer Quesadillas with Salsa and Guacamole
Total time: 4500 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 cups wheat flour; To taste salt; as needed To knead water; 1 cup sweet corn(frozen); 1/2 cup paneer; 1 small onion; 1 small tomato; 1/2 capsicum; 1 tsp Taco seasoning/Mexican seasoning; To taste salt; 1/4 tsp fresh/dried parsley; 1 tbsp olive oil; 1/4 cup shredded mozzarella cheese; 1/4 cup cheddar cheese; 2 medium tomato; 1 spring onion / 1 small onion; 1 clove garlic; 2 green chili; 4 sprig coriander leaves; 1/4 tsp Jeera powder; 1/4 tsp pepper powder; 1 tsp lemon juice; To taste salt; 1 ripe avacado

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #week8 #sweetcorn #dip

Sweet corn and paneer quesadillas is fusion recipe of Mexican dish Quesadillas. Whole wheat rotis stuffed with sweet corn and paneer stuffing along with mozzarella and cheddar cheese. Paired it with salsa and Guacamole dip. Serve it for dinner time or for kids lunch box.

#GA4 #week8 #sweetcorn #dip

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #week8 #sweetcorn #dip

Saved

Ingredients

1 hour 15 minutes

3 people

For dough :
2 cupswheat flour
To tastesalt
as neededTo knead water
For filling :
1 cupsweet corn(frozen)
1/2 cuppaneer
1small onion
1small tomato
1/2capsicum
1 tspTaco seasoning/Mexican seasoning
To tastesalt
1/4 tspfresh/dried parsley
1 tbspolive oil
1/4 cupshredded mozzarella cheese
1/4 cupcheddar cheese
For salsa :
2medium tomato
1spring onion / 1 small onion
1 clovegarlic
2green chili
4 sprigcoriander leaves
1/4 tspJeera powder
1/4 tsppepper powder
1 tsplemon juice
To tastesalt
For Guacamole :
1ripe avacado

Saved

Steps

1 hour 15 minutes

1

In a wide bowl take wheat flour and salt. Add water and knead to a soft dough. Keep aside for 10 minutes.
2

Par boil sweet corn in microwave for 4 minutes and crumble paneer. Deseed tomato and dice it. Dice onion and capsicum.
3

In a pan heat olive oil. Add onion, capsicum and saute. Add parboiled sweet corn and saute.
4

Add taco/mexican seasoning, salt and mix well. Add crumbled paneer, tomato and stir to combine. (Don't cook the veggies for long time. Retain the crunch)
5

Add fresh/dried parsley mix and switch off the flame. Set aside the filling to cool.
6

Divide the dough into 6-7 equal balls. And roll them into rotis. Partially cook the rotis on tawa and remove onto a plate.
7

Roughly chop the ingredients for salsa and put them in blender. Blend it until coarse.
8

For guacamole crush the avacado. Add 2to 3 tbsp prepared salsa and mix well.
9

Place one roti on a plate. Spread mozzarella cheese on half of the roti along with the prepared filling.
10

Followed by some cheddar and mozzarella cheese. Fold it into half.
11

Carefully place the roti on a hot tawa. Apply oil and cook both sides till its golden color and to let the cheese melt.
12

Remove onto a plate. Cut into half and serve hot with salsa and Guacamole