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Corn Capsicum Paneer Quesadilla
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Corn Capsicum Paneer Quesadilla

Corn Capsicum Paneer Quesadilla is a kid friendly quick meal you can that you can make for breakfast or pack for lunch. The easy tortilla recipe works very quickly as you cold butter and with an easy filling, your dish is ready.
Course Breakfast
Cuisine Mexican
By Cook Method Stovetop
Occasion Kids Lunch Box
By Diet Kid Friendly
Dish Type Kids Lunch Box
Author Srivalli

Ingredients

For the Outer Tortilla

  • 1.5 cups All Purpose Flour
  • Salt to taste
  • 2 tbsp Butter cold
  • Water as required

For the Stuffing

  • 1/4 cup Onions julienne cut
  • 1/2 cup Sweet Corn
  • 3/4 cup Paneer Cottage Cheese / Chena cubed
  • 1/2 cup Capsicum
  • 1 tsp Red Chilli Flakes
  • Salt to taste
  • 1/2 cup Cheese grated
  • 1 tsp Italian Seasoning
  • 1 tsp Butter
  • 2 tsp Pizza Sauce

Instructions

For the Outer Tortilla

  • In a wide bowl, take the flour, add salt and cold butter. Crumble well and slowly add water as required to knead to a soft and pliable dough.
  • Let this rest till you make the stuffing

For the stuffing

  • Heat a nonstick pan with butter, saute onions till done, then add all the vegetables and saute until its cooked. This takes about 5 to 7 mins on high.
  • Add the seasoning and then cubbed paneer. Cook on low flame for 5 mins. Remove

To assemble the Quesadilla

  • Pinch out 5 balls and dust well with flour. On a rolling board, roll out to a 6 to 7 diameter disc.
  • Heat a pan/tawa and cook on both sides till done.
  • Remove to a plate, on top spread the pizza sauce, grated cheese, then required filling on one half.
  • Fold over the stuffing and cook again for a couple of minutes on both sides to melt the cheese.
  • Serve hot or pack for lunch box.
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