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Practical Method to Producing Extraordinary Sweet Corn and Paneer Quesadillas with Salsa and Guacamole

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Sweet Corn and Paneer Quesadillas with Salsa and Guacamole

We hope you got benefit from reading it, now let's go back to sweet corn and paneer quesadillas with salsa and guacamole recipe. To make sweet corn and paneer quesadillas with salsa and guacamole you need 28 ingredients and 12 steps. Here is how you achieve that.

To make an extraordinary Sweet Corn and Paneer Quesadillas with Salsa and Guacamole, below are the components required:

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

After readying the components, now you are ready to cook your appetizing Sweet Corn and Paneer Quesadillas with Salsa and Guacamole by following the guidances on this section:

  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.

My favourite quesadilla wraps to use are these wholegrain barley wraps. These wraps have a lovely flavour, a slightly chewy texture, and they are soft and easy to roll. I served with homemade guacamole, sour cream and salsa. Reviews for: Photos of Black Bean and Corn Quesadillas. The quesadillas turned out crisp and delicious!

Recipe : Sweet Corn and Paneer Quesadillas with Salsa and Guacamole

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