1

To begin making the Spinach and Corn Quesadilla Recipe, make sure you have all the ingredients ready. You can also use the store bought tortillas or even the regular roti's that you make at home for these quesadillas.

2

To begin, heat the oil in a pan, add the spinach, sprinkle some salt and stir fry until it is soft, cooked and all the moisture is vapourised. Once the spinach is cooked, add the steamed corn, black pepper and stir. Check the salt and spice levels and adjust to suit your taste.

3

Place the tortillas on a flat surface and place the spinach corn filling in the center. Sprinkle some cheese and fold the tortillas in half and press it down.

4

Spread softened melted butter over the top part of the tortillas. Place the tortillas on the heated pan with the buttered side down. You could optionally put more butter on the other side. 

5

Press down on the tortilla for a few seconds, allowing the cheese to melt inside.

6

Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp on both sides.

7

Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve the Spinach Quesadillas with the lettuce, salsa, sour cream, and guacamole.

8

Did You know: Quesadilla is a dish in Mexican cuisine or Tex-Mex. Exactly what constitutes a quesadilla varies from region to region and between the U.S. and Mexico, and is not universally agreed upon, but there are certain similarities between the different versions that people generally agree upon, namely that the quesadilla is cooked after being filled or stuffed. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside.