Spinach & Corn Quesadilla Recipe: A Delicious Vegetarian Delight for All Ages
Spinach & Corn Quesadillas are a delightful vegetarian dish that brings together the wholesome goodness of sautéed spinach and sweet corn, all tucked inside a soft, homemade whole wheat tortilla. This flavorful quesadilla is not only perfect for kids but also a hit with adults, making it a great choice for a light dinner or snack. Tossed in Del Monte Cheesy Garlic Mayo, the combination of ingredients creates a scrumptious, cheesy, and savory treat that is both nutritious and easy to prepare.
Ideal for those who love Mexican-inspired cuisine, this recipe offers a healthy twist by using whole wheat tortillas or homemade parathas, making it a great option for anyone looking for a vegetarian dish packed with flavor.
Ingredients
For the Whole Wheat Tortillas
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Salt | 1 pinch |
| Extra Virgin Olive Oil | 1 tablespoon |
| Water | As needed, to knead the dough |
For the Stuffing
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak), washed and chopped | 1 cup |
| Sweet Corn | 1 cup |
| Del Monte Cheesy Garlic Mayo | 4 tablespoons |
| Extra Virgin Olive Oil | As needed, for cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions
Step 1: Prepare the Tortilla Dough
- Start by making the dough for the whole wheat tortillas. In a large mixing bowl, combine the whole wheat flour, salt, and extra virgin olive oil.
- Gradually add water, little by little, and knead the dough until it forms a firm yet soft ball. It should not be sticky, so add the water cautiously until the right consistency is achieved.
- Once kneaded, cover the dough with a clean cloth and allow it to rest for about 10 minutes to soften.
Step 2: Prepare the Stuffing
- Heat a small amount of extra virgin olive oil in a saucepan over medium heat.
- Add the chopped spinach leaves and sweet corn to the pan. Sauté for about 2 minutes, until the spinach wilts and the excess moisture from the spinach and corn evaporates. Stir occasionally to ensure even cooking.
- Once cooked, turn off the heat. Add the Del Monte Cheesy Garlic Mayo to the spinach-corn mixture and toss it well until all the ingredients are evenly coated. Set the stuffing aside.
Step 3: Roll the Tortillas
- Divide the dough into small, medium-sized balls (about the size of a golf ball).
- On a lightly floured surface, take one dough ball and roll it into a round shape, roughly the size of your tawa or griddle. Be careful not to roll it too thin.
- Heat a tawa or skillet over medium heat and place the rolled tortilla on it. Cook each side for just 30 seconds, until you see light brown spots forming. Don’t overcook at this stage. Once done, remove the tortilla and set it aside. Repeat the process for the remaining dough balls.
Step 4: Assemble the Quesadillas
- On one side of each tortilla, place a generous spoonful of the spinach and corn mixture.
- Fold the tortilla in half, covering the filling to form a semi-circle. Press gently to ensure the edges stick together.
Step 5: Cook the Quesadillas
- Drizzle a small amount of olive oil onto the same tawa or skillet and heat it over medium heat.
- Place the folded quesadilla on the skillet and cook it for 2–3 minutes on each side, pressing down slightly with a spatula to achieve a crispy, golden-brown crust. Cook until the quesadilla is crisp and browned to your preference.
- Once cooked, remove the quesadilla from the skillet and cut it into halves or quarters to form triangles.
Step 6: Serve
- Serve the Spinach & Corn Quesadillas hot with a side of creamy yogurt dip or a fresh tomato salsa for extra flavor.
- To complement the meal, consider serving a refreshing glass of homemade pomegranate juice or a tangy lime drink.
Tips for the Perfect Spinach & Corn Quesadilla:
- Customize the filling: You can add other veggies like bell peppers, onions, or even some mushrooms to the spinach and corn stuffing for a more robust flavor.
- Cheese lovers: If you prefer a cheesier version, feel free to sprinkle a little shredded mozzarella or cheddar on the inside before folding the tortilla.
- Make it spicy: Add a pinch of chili powder or some chopped green chilies to the filling for an extra kick.
- Use homemade parathas: For a more authentic and flavorful base, substitute the whole wheat tortillas with homemade parathas for a more rustic, Indian-inspired touch.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 8g |
| Carbohydrates | 40g |
| Dietary Fiber | 6g |
| Sugars | 5g |
| Fat | 11g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 200mg |
This Spinach & Corn Quesadilla recipe is a simple, nutritious, and delicious dish that can be enjoyed at any time of day. With its vibrant flavors and satisfying texture, it’s the perfect comfort food for your family, offering both taste and health benefits. Whether you’re making it for a quick dinner or a weekend snack, this recipe is sure to become a family favorite!
