Spinach & Corn Quesadilla Recipe
A wholesome snack that you can make for kids, that is packed with flavor and taste. The quesadilla is filled with sauteed spinach and corn that are rich source of Iron and proteins. Serve the quesadilla along with a yogurt dip.In association with Del Monte
Spinach & Corn Quesadillas Recipe is an all-time favorite dish for the kids and as well as adults. The Spinach and corn Quesadillas are made from a whole wheat tortilla or homemade parathas and is stuffed with sautéed spinach and corn and tossed in Del Monte Cheesy Garlic Mayo.
If you like kids recipes you can make a few of these favorites
For the Whole Wheat Tortillas
- 1 cup Whole Wheat Flour
- 1 pinch Salt
- 1 tablespoon Extra Virgin Olive Oil
- Water , to knead For the Stuffing
- 1 cup Spinach Leaves (Palak) , washed and chopped
- 1 cup Sweet corn
- 4 tablespoon Del Monte Cheesy Garlic Mayo
- Extra Virgin Olive Oil , for cooking
How to make Spinach & Corn Quesadilla Recipe
To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas. Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough. It has to be soft little. Keep it aside to rest by covering it with a cloth.
Heat a sauce pan with oil, add the spinach and sweet corn and saute for 2 minutes till the spinach gets cooked and the water is all evaporated.Once cooked, turn off the heat. Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo. Toss it evenly till it combines.
We will move on to making the tortillas - take out a medium sized ball from the dough, Place it on your rolling board, dust some flour and star rolling into a flat round shaped dough, do not roll it too thin.
Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds. Then spoon the spinach and corn mixture to one side of the tortilla and cover it with the other side to create a half semi-circle.
Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned. Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve.