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30 May 2014,16:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix together the cornmeal, refined flour and salt. Knead into a soft dough with milk and half a cup of water.
  • Cover with a damp piece of muslin and set aside for a few minutes.
  • Divide the dough into eight equal portions and roll out each portion into a thin ten-inch round tortilla (chapati).
  • Lightly cook each tortilla on both sides on a hot tawa and set aside.
  • To make the filling, heat one tablespoon of   oil in a pan and saute the onions and garlic for one minute.
  • Add the boiled kidney beans, tomato ketchup, green chillies, paprika and salt and cook for two to three minutes.
  • To make the quesadillas, heat a tawa and place a tortilla on it. Spread one-fourth portion of the filling, and top with one-fourth portion of the cheese and fresh coriander.
  • Cover with another tortilla. Drizzle some oil all around.
  • Turn the tortilla over gently when the underside has cooked. Cook the other side.
  •  Remove, cut into wedges and serve hot.




  • 300 grams cornmeal
  • 200 grams refined flour
  • 100 ml milk
  • Salt to taste


  • 500 grams kidney beans, boiled
  • 8 tablespoons tomato ketchup
  • 4 medium onions, chopped
  • 10 garlic cloves, chopped
  • 6 green chillies, chopped
  • 4 teaspoons paprika
  • 500 grams grated processed cheese
  • 6 tablespoons fresh coriander, chopped
  • Salt to taste
  • 5 tablespoons Cooking oil

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