International Cuisine

Cheesy Spinach and Corn Quesadillas

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Spinach and Corn Quesadilla Recipe

Description:

The Spinach and Corn Quesadilla offers a delightful twist to the classic Mexican dish. These quesadillas are made with warm, pan-toasted tortillas that are generously filled with gooey melted cheese, savory spinach, and sweet corn. While the recipe includes a guide for homemade whole wheat flour tortillas, you can also opt for store-bought tortillas or even regular roti, making it a versatile dish. The crispy golden edges and the rich, creamy filling make this quesadilla an irresistible appetizer for any occasion. It’s the perfect blend of healthy ingredients and comfort food.

Cuisine: Mexican

Course: Appetizer

Diet: Vegetarian


Ingredients:

Ingredient Quantity
Whole Wheat Flour Tortilla 6 pieces
Cheese (grated) 1 cup
Sweet Corn (steamed) 100 grams
Spinach Leaves (Palak) 500 grams (finely chopped)
Butter (Unsalted) For toasting the tortillas
Salt To taste
Black Pepper To taste

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Serves: 2–3 people (depending on portion size)


Instructions:

  1. Prepare the Filling:
    Start by preparing the spinach and corn filling. Heat a tablespoon of oil in a large pan. Add the chopped spinach leaves to the pan, sprinkle with a pinch of salt, and stir-fry over medium heat until the spinach wilts down, softens, and all the moisture evaporates. This should take about 5 minutes. Once the spinach is fully cooked, add the steamed sweet corn and black pepper. Stir to combine and cook for another 2–3 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

  2. Assemble the Quesadillas:
    Lay the tortillas flat on a clean surface. Spoon an equal amount of the spinach and corn mixture into the center of each tortilla. Sprinkle a generous amount of grated cheese over the filling, ensuring it’s evenly spread. Carefully fold each tortilla in half to encase the filling, pressing down gently to keep the contents secure.

  3. Toast the Quesadillas:
    Melt some unsalted butter in a pan over medium heat. Once the butter has melted, place the quesadilla with the buttered side down onto the pan. Optionally, spread a thin layer of butter on the top side of the tortilla. Press down slightly with a spatula to ensure the cheese melts inside, and toast until the bottom is golden brown and crispy—about 3–4 minutes.

  4. Flip and Cook the Other Side:
    Carefully flip the quesadilla to toast the other side until golden spots appear and the tortilla is crispy on both sides. This should take another 3–4 minutes.

  5. Serve:
    Once the quesadillas are perfectly toasted, remove them from the pan and let them cool for a minute. Slice each quesadilla into three wedges and serve with fresh lettuce, salsa, sour cream, and guacamole for an extra burst of flavor.


Tips for the Perfect Spinach and Corn Quesadilla:

  • Substitute with Store-bought Tortillas: If you’re short on time, store-bought tortillas are a great alternative and can still produce a tasty result.
  • Customize the Filling: Add extras like diced tomatoes, onions, or a hint of garlic to elevate the flavor.
  • Cheese Choices: For a richer taste, try using a combination of mozzarella and cheddar cheese.
  • For Extra Crispiness: Use a little more butter on the second side of the tortilla to ensure a beautifully crisp texture.

This recipe is an ideal way to enjoy a nutritious yet indulgent appetizer. It’s easy to prepare, requires minimal ingredients, and is sure to be a crowd-pleaser at any gathering. Perfect for vegetarians, the Spinach and Corn Quesadilla is a versatile dish that can be served as an appetizer, snack, or light meal.

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