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BEAN & CORN QUESADILLA

mayurisjikoni
Quesadillas! Who doesn’t go mad over crispy tortillas stuffed with cheesy goodness? A versatile dish, one can stuff it with meat, seafood or vegetables. Serve it with guacamole, salsa or any dip or sauce of your choice. The possibilities are endless.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Main Meal
Cuisine Mexican
Servings 10

Ingredients
  

FOR WHEAT FLOUR TORTILLA:

  • 2 cups wheat flour
  • ½ cup plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ - 1 cup warm water
  • 3 tbsp soft butter
  • extra flour for dusting

FOR THE FILLING:

  • 1 cup cooked sweet corn
  • 1 cup cooked red kidney beans or beans of your choice
  • 1 cup sliced mushrooms
  • ½ cup diced onion
  • 2 tbsp garlic paste
  • 1 tbsp olive oil
  • ¼- ¾ tsp salt
  • ½ tsp pepper powder
  • 1 tsp chipotle powder
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • ½ cup fresh chopped coriander cilantro
  • 2 cups grated cheddar cheese
  • extra oil for roasting the quesadillas.

Instructions
 

PREPARATION OF WHEAT FLOUR TORTILLA:

  • Sift the flours, salt and baking powder together into a bowl.
  • Add butter and rub it into the flour.
  • Add water and form the flour into a soft dough. It should not be too sticky or too hard.
  • Cover the dough with a clean kitchen towel or cling film and let it rest for 30 minutes.
  • Heat a griddle, skillet or tawa over medium heat.
  • Divide the dough into 10 parts.
  • Roll each part into a ball.
  • Using some extra flour, roll one ball into a circle of nearly 8 to 9 inches.
  • Put it onto the hot tawa. Roast lightly on one side till small brown specks appear. Flip it over and roast the other side.
  • Keep in wrapped in a tea towel so that it does not get dry.
  • Repeat the above steps with the remaining dough.

PREPARATION OF THE FILLING:

  • Heat oil in a wide pan over medium heat.
  • Stir fry the onions for 30 seconds.
  • Add the garlic paste and mix well.
  • Add mushroom slices and stir fry for 30 seconds.
  • Turn off the heat. Add the cooked corn and beans. Mix well.
  • Let the mixture cool down completely.
  • Add salt, pepper, chIpotle, coriander powders, oregano and cilantro.
  • Mix well.

PREPARATION OF QUESADILLA:

  • Take one tortilla. Place it on a griddle, skillet or tawa which is over medium heat.
  • Spread about 2 tbsp of grated cheese over half of the tortilla.
  • Add 2-3 tbsp of the filling, spreading it out over the cheese.
  • Add 1 tbsp cheese over the filling.
  • Fold the other half of the tortilla over the filling. Press down gently.
  • Brush oil over the folded tortilla. Drizzle some around it too.
  • Drizzle about one teaspoon of oil around it and cook it light brown specks are formed.
  • Flip it over gently and add more oil if needed and cook till light brown specks appear.
  • Cut into half and serve with guacamole, salsa sauce, sour cream.

Notes

  • Add any vegetable of your choice like carrots, sweet potato, french beans, etc.
  • Add any cheese of your choice. For those who don't like cheese, add crumbled paneer.
  • You can use ready made tortillas - corn or wheat ones.
  • Spread out some cheese first and then add the filling. Add a small amount again on top. This way, the cheese melts and the quesadilla don't open up easily. One can hold it in their hand and enjoy without the filling spilling out.
Keyword beans and corn quesadilla, homemade tortilla, vegetarian quesadilla