Grilled Quesadillas Recipe With Chilli Mushroom & Corn

August 12, 2020

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Grilled Quesadillas Recipe With Chilli Mushroom & Corn
Time:Prep: 20 M|Cook: 20 M|Total: 40 M
Makes:4 Servings
Cuisine:Mexican

Grilled Quesadillas Recipe With Chilli Mushroom & Corn is a delicious mexican quesadilla filled with a spicy filling of mushrooms and corn, generously topped with cheese, folded and grilled to perfection. 

A lovely mouthfeel of cheesy mushrooms & corn with a crispy tortilla, grilling it makes all the difference. 

Serve Grilled Quesadillas Recipe With Chilli Mushroom & Corn as a appetizer along with a refreshing Kiwi Basil Lemonade Recipe, followed by a dessert of Apple Pie Ice Cream Recipe

If you liked the Grilled Quesadillas With Chilli Mushroom & Corn, try our other Quesadilla recipes: 

  1. Spinach and Corn Quesadilla Recipe (A Delicious Mexican Favourite)
  2. 3 Beans Stuffed Quesadillas Recipe
  3. Chickpea and Broccoli Quesadilla Recipe

Ingredients

For the Chilli Mushroom & Corn filling 

    4 Tortillas
    1/2 cup Cheese, grated 
    4 tablespoons Butter (Salted)
    400 grams Button mushrooms, cut into quarters
    1/2 cup Sweet corn, steamed
    1/4 cup Spring Onion (Bulb & Greens), chopped
    6 cloves Garlic, finely chopped
    2 inch Ginger, finely chopped
    2 Green Chillies, finely chopped
    1 tablespoon Corn flour
    1/2 tablespoon Soy sauce
    1 tablespoon Tomato Ketchup
    1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
    1 tablespoon Oil
    Salt, to taste

Instructions for Grilled Quesadillas Recipe With Chilli Mushroom & Corn

    1

    To begin making the Grilled Quesadillas Recipe With Chilli Mushroom & Corn,  we will first make the filling for this quesadillas. 

*For the Chilli Mushroom & Corn filling 

    1

    To begin making the filling for the Chilli Mushroom & Corn filling , we will first make the base sauce by mixing corn flour with 1/4 cup of water. in a mixing bowl. To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well. 

    2

    Heat oil in a wok  on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds. Add in the mushrooms and saute on medium heat. 

    3

    Once the mushroom is well cooked, add in the steamed sweet corn kernels.  

    4

    Stir in the corn flour mixture to the wok and cook for a few minutes until the mushroom chilli sauce thickens.

    5

    At this stage turn the heat to high and continue to cook for a few minutes until well combined with the sauce. 

    6

    Garnish with spring onion leaves, transfer the Chilli Mushroom & Corn filling to a bowl and set aside to cool.  

*To assemble the Grilled Quesadillas With Chilli Mushroom & Corn

    1

    You can either use store bought tortillas or make them at home.

    2

    You can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas Recipe

    3

    These tortillas can be made ahead and stored in an airtight container. 

    4

    Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side. 

    5

    Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Mushroom & Corn filling on one half of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla. 

    6

    Place the Chilli Mushroom & Corn Quesadillas on the grill pan on high heat,  smear some softened butter on the top.

    7

    Grill the Quesadillas on both sides by applying butter until browned and crisp and till you get the grill marks on the quesadillas. 

    8

    Serve Grilled Quesadillas With Chilli Mushroom & Corn as an appetizer along with a refreshing Kiwi Basil Lemonade Recipe, followed by a dessert of Apple Pie Ice Cream Recipe.



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