Quesadilla

Preparation

1. In a bowl, add 1 cup cornmeal, ½ cup Pillsbury™ Organic Atta, 1 table spoon oil (preferably-olive oil), salt to taste and mix them well. Add lukewarm water and knead a soft dough. Cover the dough with a wet cloth and keep it aside for 15 minutes.
2. Divide the dough into equal parts and roll them into a size of chapati. While rolling it dust some Pillsbury™ Organic Atta which makes your job easy (tortillas must be thin). Place a non-stick pan on medium flame and place the raw tortilla on the pan and roast them well on both the sides until it turns light golden.

1. Heat a fry pan. Add 1 spoon of oil. When heated add the finely chopped garlic. Once it turns golden add onions, half cup corn, half cup capsicum and cook them for 2-3 minutes. Do not overcook.
2. Add some salt and oregano for taste. Pizza seasoning can also be used.
3. Once the vegetable mixture is ready, take a tortilla on the half side grate some cheese (one type) add some veg mixture over it and on that add the other type of cheese. Bend the tortilla and cover it.
4. Heat a non-stick tawa on the burner and grease it with oil. Place the half-moon shape tortilla on it and cook it until it turns golden brown so that the cheese can melt well. Drizzle some oil on top with the oil brush and flip the tortilla at this stage.
5. Once both the sides are golden brown remove it in a plate and cut it from the center.

Tips

• Once it is prepared you can store them in your fridge in a sealed bag for 3-4 days.
• You can also make it by using only Pillsbury™ Multigrain Atta.