Step-by-Step Guide to Prepare Favorite Sweet Corn and Paneer Quesadillas with Salsa and Guacamole Cooking Basics for Newbies

Corn and Cheese Quesadilla, featuring the lovable gooeyness of cheese and the joyous crunch of sweet corn. Just make sure you serve this Sweet Corn and Cheese Quesadillas immediately on preparation before the stuffing as well as the tortillas lose their best textures. Top tortilla with guacamole, tomatoes, cheese and corn, and then top with another tortilla. I tried making my own guac by combining fresh mango salsa with avocados….it made the entire flavor of the quesadillas a bit sweet.

Sweet Corn and Paneer Quesadillas with Salsa and Guacamole is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Sweet Corn and Paneer Quesadillas with Salsa and Guacamole is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook sweet corn and paneer quesadillas with salsa and guacamole using 28 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sweet Corn and Paneer Quesadillas with Salsa and Guacamole:

1. Prepare For dough :
2. Prepare 2 cups wheat flour
3. Prepare To taste salt
4. Prepare To knead water
5. Get For filling :
6. Make ready 1 cup sweet corn(frozen)
7. Prepare 1/2 cup paneer
8. Get 1 small onion
9. Take 1 small tomato
10. Prepare 1/2 capsicum
11. Get 1 tsp Taco seasoning/Mexican seasoning
12. Make ready To taste salt
13. Get 1/4 tsp fresh/dried parsley
14. Take 1 tbsp olive oil
15. Make ready 1/4 cup shredded mozzarella cheese
16. Make ready 1/4 cup cheddar cheese
17. Prepare For salsa :
18. Get 2 medium tomato
19. Prepare 1 spring onion / 1 small onion
20. Make ready 1 clove garlic
21. Take 2 green chili
22. Make ready 4 sprig coriander leaves
23. Get 1/4 tsp Jeera powder
24. Get 1/4 tsp pepper powder
25. Make ready 1 tsp lemon juice
26. Get To taste salt
27. Prepare For Guacamole :
28. Prepare 1 ripe avacado

This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables. I served with homemade guacamole, sour cream and salsa. Instead of using salsa I used fresh chopped tomatoes that I put on top of the warm mixture in the quesadillas along with The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a.

Instructions to make Sweet Corn and Paneer Quesadillas with Salsa and Guacamole:

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. Ad 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

Instead of using salsa I used fresh chopped tomatoes that I put on top of the warm mixture in the quesadillas along with The quesadillas turned out crisp and delicious! Pretty much followed the recipe to T except I substituted a. Spread one tablespoon each of guacamole and salsa onto four tortillas. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.

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