Spinach & Corn Quesadilla Recipe
A vegetarian Mexican recipe with whole wheat flour, pinch salt, extra virgin olive oil. Ready in 50 min, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas
water - to kneadspinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 2
Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough
whole wheat flour(1 cup)water - to knead - 3
It has to be soft little
- 4
Keep it aside to rest by covering it with a cloth
- 5
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
water - to kneadspinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 6
Once cooked, turn off the heat
- 7
Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo
del monte cheesy garlic mayo(4 tablespoon) - 8
Toss it evenly till it combines
- 9
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
whole wheat flour(1 cup) - 10
Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds
- 11
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
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 12
Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned
extra virgin olive oil(1 tablespoon)extra virgin olive oil - for cooking - 13
Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 14
Serve the Spinach & Corn Quesadillas along with a Yogurt Dip and a glass of Homemade Pomegranate Juice for snack or dinner
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup)
Nutrition Facts
Per serving
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Spinach & Corn Quesadilla Recipe
A vegetarian Mexican recipe with whole wheat flour, pinch salt, extra virgin olive oil. Ready in 50 min, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
14 steps- 1
To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas
water - to kneadspinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 2
Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough
whole wheat flour(1 cup)water - to knead - 3
It has to be soft little
- 4
Keep it aside to rest by covering it with a cloth
- 5
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
water - to kneadspinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 6
Once cooked, turn off the heat
- 7
Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo
del monte cheesy garlic mayo(4 tablespoon) - 8
Toss it evenly till it combines
- 9
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
whole wheat flour(1 cup) - 10
Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds
- 11
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
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 12
Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned
extra virgin olive oil(1 tablespoon)extra virgin olive oil - for cooking - 13
Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup) - 14
Serve the Spinach & Corn Quesadillas along with a Yogurt Dip and a glass of Homemade Pomegranate Juice for snack or dinner
spinach leaves (palak) - washed and chopped(1 cup)sweet corn(1 cup)
About this recipe
A vegetarian Mexican recipe with whole wheat flour, pinch salt, extra virgin olive oil. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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