Spinach and Corn Quesadilla

Ingredients list for Spinach and Corn Quesadilla

• 250 grams Spinach leaves (palak) blanched and drained
• ½ cup Corn kernels boiled
• + 2 tablespoons Butter 1 teaspoon
• ½ medium Onion finely chopped
• 1 tablespoon Garlic crushed
• 2 tablespoons Refined flour (maida)
• ½ cup Milk
• to taste Black pepper powder
• to taste Salt
• ½ cup Processed cheese
• ½ cup Mozzarella cheese
• Whole wheat flour (atta) dough for tortillas
• Oil for drizzling

Method

1. Finely chop spinach
2. Heat 1 teaspoon butter in a non-stick pan, add onion and sauté till onions are translucent. Add garlic and sauté for a minute. Add chopped spinach and mix well. Add corn kernel and mix well. Switch off the heat.
3. Heat 2 tablespoons butter in another non-stick pan, add refined flour and mix well. Add milk little by little and mix well. Cook for 10 minutes stirring continuously. This is white sauce.
4. Place first pan back on heat, add the white sauce and mix well. Add pepper powder and salt and mix well. Add 1 tablespoon processed cheese and mix well.
5. Divide the dough in equal portions, shape them into balls, flatten and roll out into a thin disc or tortilla. Similarly prepare the rest.
6. Heat a non-stick tawa. Place one tortilla on it, cook underside. Similarly prepare the rest.
7. Place the under cooked tortilla on worktop, spread a portion of spinach-white sauce mixture in center, sprinkle mozzarella cheese and processed cheese, cover with another tortilla and press gently to spread the mixture. Similarly prepare the rest.
8. Place stuffed tortilla on hot tawa, drizzle oil, cook underside till crisp, flip, drizzle oil and cook till the other side is done.
9. Halve or cut it into wedges and serve hot.