Spinach and Corn Quesadilla Recipe
Spinach and Corn Quesadilla Recipe is a healthy quesadilla recipe, where the tortilla is stuffed with a lip smacking mixture of spinach and corn and string cheese. Once your tortillas are kept ready, this dish can be put together in 20 minutes.
The Spinach and Corn Quesadillas recipe is a twist to the classic Mexican dish that are made from pan toasted tortillas filled with cheese, spinach and corn. I have shown you how to make the Homemade Whole Wheat Flour Tortilla Recipe, but you can buy them in the store or even use regular roti's to make these quesadillas and they will turn out just as nice.
If you are looking for more Party Appetizer recipes here are some :
- Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce
- Beetroot Pesto Dip Recipe Served with Crackers
- Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce)
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.
- 6 Whole Wheat Flour Tortilla
- 1 cup Cheese , grated
- 100 grams Sweet corn , steamed
- 500 grams Spinach Leaves (Palak) , finely chopped
- Butter (unsalted) , for toasting the tortillas
- Salt and Pepper , to taste
How to make Spinach and Corn Quesadilla Recipe
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.
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.
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.
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.
Press down on the tortilla for a few seconds, allowing the cheese to melt inside.
Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp on both sides.
The filling for the quesadillas can be anything of your choice: olives and salad vegetables. Experimenting can get fun and tasty with this dish. Cheese can be omitted if desired and it will taste just as great