Grilled Quesadillas Recipe with Chilli Mushroom & Corn
Grilled Quesadillas Recipe with Chilli Mushroom & Corn is a delectable Mexican appetizer filled with a spicy mixture of mushrooms and corn, generously topped with melted cheese, folded, and grilled to golden perfection. These quesadillas offer the perfect combination of smoky flavors, gooey cheese, and a slightly tangy filling, making them an irresistible treat for vegetarians and Mexican cuisine enthusiasts alike. Pair this dish with a refreshing drink like Kiwi Basil Lemonade and a delightful dessert such as Apple Pie Ice Cream for a complete culinary experience.
Recipe Overview
- Cuisine: Mexican
- Course: Appetizer
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortillas | 4 |
| Cheese (grated) | 1/2 cup |
| Butter (Salted) | 4 tablespoons |
| Button mushrooms (quartered) | 400 grams |
| Sweet corn (steamed) | 1/2 cup |
| Spring Onion (Bulb & Greens, chopped) | 1/4 cup |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 2-inch piece |
| Green Chillies (finely chopped) | 2 |
| Corn flour | 1 tablespoon |
| Soy Sauce | 1/2 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| Sweet and Spicy Red Chilli Sauce | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10g |
| Carbohydrates | ~30g |
| Fat | ~12g |
| Fiber | ~3g |
Instructions
Step 1: Prepare the Chilli Mushroom & Corn Filling
- In a small mixing bowl, combine the corn flour with 1/4 cup of water to form a smooth slurry. Add soy sauce, tomato ketchup, sweet and spicy red chili sauce, and a pinch of salt. Stir well and set aside.
- Heat oil in a wok or skillet over high heat. Add the chopped garlic, ginger, and green chilies. Stir-fry for 30 seconds until aromatic.
- Add the chopped spring onions and sauté briefly. Then, add the quartered button mushrooms and cook on medium heat until the mushrooms release their water and are tender.
- Stir in the steamed sweet corn kernels and mix well.
- Pour the prepared corn flour slurry into the wok, stirring continuously. Cook until the sauce thickens and coats the vegetables evenly.
- Increase the heat to high and cook for another minute, ensuring the filling is well combined.
- Garnish with spring onion greens, transfer the filling to a bowl, and allow it to cool before assembling the quesadillas.
Step 2: Assemble the Quesadillas
- Use store-bought tortillas or prepare them fresh. You can opt for Corn Tortillas or Whole Wheat Tortillas using your preferred recipe.
- Preheat a skillet over medium-low heat. Lightly warm each tortilla for 10-15 seconds on both sides.
- Place a tortilla on a flat surface, such as a countertop or chopping board. Spoon the prepared Chilli Mushroom & Corn filling onto one half of the tortilla.
- Sprinkle a generous amount of grated cheese over the filling, then fold the tortilla into a semi-circular shape.
Step 3: Grill the Quesadillas
- Preheat a grill pan or skillet on high heat. Place the folded quesadillas on the grill.
- Smear softened butter over the top of the quesadilla. Grill until golden brown and crisp, flipping carefully to cook both sides.
- Continue grilling until the cheese melts and grill marks form on the quesadillas.
Serving Suggestions
Serve the Grilled Quesadillas with Chilli Mushroom & Corn hot and fresh as an appetizer. For a delightful pairing, consider a refreshing Kiwi Basil Lemonade and finish the meal with the comforting sweetness of Apple Pie Ice Cream.
Enjoy this crispy, cheesy, and flavor-packed Mexican delicacy with family and friends!
