I love quesadilla, I am actually addicted to them. I make them very often for dinner and my first preference during eatouts is quesadilla. For people who are not aware, quesadilla is a mexican tortilla based recipe made traditionally with black beans or cheese. It is served usually with salsa, guacamole or sour cream on the side. I make several versions of quesadillas. I use kidney bean/rajma filling, basic pasta sauce filling, basil and veggie filling and corn and cheese filling which is a very quick one that I make when I don’t want to spend lot of time in the kitchen but need something really delicious.
So, today I am sharing a very quick and simple quesadilla recipe using corn and cheese. I already have another quesadilla posted on my blog using mexican filling, which I mainly prepare with many veggies and when I have ample time to prepare dinner. But, this version is very quick to make and needs very few ingredients.
For people who have no access to tortillas, they can make this with Indian chapati/roti as well. That is how I regularly make them, tortillas are made on special occasions 🙂
Preparation time: 1 hour (includes making tortillas)
Cooking time: 20 mins
Tortillas – 8 (check my recipe here), alternately you may use Indian chapati/roti
Corn kernels – 1/4 cup (boiled and drained)
Onions – ¼ cup (finely chopped)
Green onion/spring onion greens – 2 tbsp (finely chopped)
Coriander leaves – 1 tbsp (very finely chopped)
Cheese – 1 cup (mozzarella, grated)
Oil/butter – 1 tbsp
Salt – to taste
- In a mixing bowl, mix together the corn, onions, spring onion greens, coriander leaves, cheese and a pinch of salt (salt is needed to just flavor the corn and onions, so add little). Set aside.
- Heat a tawa/flat pan and add oil/butter. Place a tortilla and roast it on one side. Flip it and add about ¼ cup of cheese-corn filling on it. Place another tortilla on this.
- Flip the pair and roast it till the cheese melts.
- Remove and prepare quesadillas with remaining tortillas as well. These make 4 quesadillas.