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Mexican Quesadillas

mozzarella is important for this snack. It is the Mexican version of pizza and as gratifying.

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Made With :
Aloo Mash
How to cook ?


  • Corn Tortillas
  • ½ cups maize flour (makai ka atta).
  • ½ cup flour (maida).
  • ½ tsp salt.
  • Filling
  • 150 gm mozzarella cheese - grated ( 1½ cups).
  • 1 tbsp butter.
  • 1 cup vegit aloo mash.
  • ½ cup water.
  • ¼ tsp chilli flakes.
  • ¼ tsp mustard.
  • salt and pepper to taste.
  • 1 green chilli - deseeded and finely chopped.
  • 1 tomato - cut into 4 pieces.
  • remove pulp and chop finely.
  • 1 onion - very finely chopped.
  • ½ cup frozen corn.
  • 2 tbsp ready-made salsa.

Method of Preparation

  • Mix makkai ka atta, maida and salt in a big bowl. Knead with warm water to make a pliable dough. Cover with a moist cloth and keep aside for 1 hour. Roll a walnut size ball of the dough into a shape of a thin round chappati.
  • Place the rolled tortilla on a hot tawa. Cook for a minute on medium heat. Overturn and cook the other side for a minute or till brown specs start appearing. Do not make them crisp. Remove from heat. Make all the tortillas and keep warm tortillas wrapped in foil or cloth in a casserole. Use as required.
  • Heat 1 tbsp butter in a pan, add chopped onions and cook for 5 minutes on medium heat till light brown. Add corn. Remove from fire and add vegit aloo mash, and ½ cup water. Add salt, pepper, red chilli flakes and mustard. Stir continuously on flame for 2-3 minute till properly mixed. Remove from fire. Add cheese to the potato mix and keep aside.
  • At serving time, spread some potato-cheese mixture on half of the tortilla. Fold over the other half to get a semi circle. Press well so that the edges stick together. Pan fry till golden. Cut into 3 pieces. Serve hot with salsa.
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