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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.
I packed this for Konda’s lunch and served it for Peddu’s breakfast. Both came back asking for more and wanted this to be their regular item. While one might think kneading a dough and making a filling is tough in the rush mornings, this recipe is quick to make and also considering you are only making for the kids, it is pretty easy to assemble.
Most times when I need to make a quick tortilla, I use cold butter and crumble well. This is the same dough that I use for my wraps as well. Works very good and I always keep the stuffing simple as with cheese my kids love anything. You may have noticed that I seem to have included cheese a lot. Fact is both Konda and Peddu love cheese, while Konda knows to restrict her intake, Peddu feasts on it and can be said for his age and activity he does, its fine.
However, on the other hand, these dishes were not done within the same week. So its ok to feed your kid all purpose flour and cheese on regular basis.
This is for my Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast.
Corn Capsicum Paneer Quesadilla
Ingredients Needed:
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 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
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.
- 1.5cups All Purpose Flour
- Salt to taste
- 2tbsp Butter cold
- Water as required
- 1/4cup Onions julienne cut
- 1/2cup Sweet Corn
- 3/4cup PaneerCottage Cheese / Chena cubed
- 1/2cup Capsicum
- 1tsp Red Chilli Flakes
- Salt to taste
- 1/2cup Cheese grated
- 1tsp ItalianSeasoning
- 1tsp Butter
- 2tsp Pizza Sauce
-
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
-
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
-
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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The post Corn Capsicum Paneer Quesadilla appeared first on Spice your Life!.
Posted in: Indian Cook
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