Recipe: Corn Cheese Mushroom Quesadillas

Chef Neha Deepak Shah comes up with a unique version of quesadillas using corn and paneer as the wrap and stuffing them with mushrooms.

Ingredients

For the wrap:

• 1 cup grated paneer
• ¼ cup cheese (mozzarella cheese + cheddar/processed cheese )
• ¼ cup crushed corn

Ingredients, continued

For the wrap, continued:

• Pinch salt
• Pinch black pepper powder
• Pinch chilly flakes
• Handful chopped parsley or coriander

Ingredients, continued

For the filling:

• 1 tsp butter
• 10-12 button mushrooms
• Pinch salt
• Pinch chilly flakes
• Handful parsley, chopped

Ingredients, continued

Assembly:

• 200 gm hung curd
• 5-6 slices cucumbers, tomatoes
• Few leaves lettuce
• Hot sauce for drizzling on top

Method

For the wrap:

• In a bowl, mix the paneer, cheese, crushed corn, salt, pepper, chilly flakes.
• Place a ring mould on a non-stick pan over low heat and spread a thin layer of the mixture inside it to get a round shape.
  Cook on both sides until light brown and crispy and repeat for rest of wrap mixture.

Method, continued

For the filling:

• Heat the butter in a frying pan and sauté the chopped mushrooms over medium heat.
  Add the salt, chilly flakes, parsley.
• Cook until the mushrooms release all their water, dry up, take off heat, keep aside.

Method, continued

For assembly

• Place a wrap on a plate and spread a layer of hung curd over it, add some lettuce.
  Add some mushroom filling, then layer the cucumber, tomato slices.
  Place another wrap on top.
  Drizzle hot sauce on top before serving; Serves 1.

Recipe courtesy Stahl Kitchen Cookware