I used to stuff leftover rotis with whatever curry of the day was available, grate cheese onto it and pan toast it till the cheese melted, not knowing that they had a fancy name! Imagine my joy when I realised that it was a very popular Mexican preparation! I love quesadillas. Usually with nice warm melty cheese inside. They are easy to make especially if you have lunch/ brunch with friends as you can make the components ahead of time and just assemble toast on demand.
I had a girls night out a few months ago and we made a Mexican spread… needless to say, the tortilla wraps and these quesadillas were a huge hit.
I’ve slacked off on the blogging …. catching up!
Quesadilla (Makes 6 servings)
Flour Tortillas 6
Spinach 1 large bunch, washed and finely chopped
Corn ¼ cup (fresh or frozen)
Cheese (such as cheddar) 1 cup, grated
Salt and pepper to taste
Onion 1 medium, sliced
Cumin powder ¼ teaspoon
Red Chilli Powder ¼ teaspoon
Vegetable Oil 2 teaspoons
In a hot pan, heat one teaspoon of oil and add the onion and sauté till translucent. Add the corn and cumin powder and cook till the corn is half cooked. Add the finely chopped and well drained spinach and cook for 4-5 minutes till the water from the spinach has evaporated but the spinach is still a bright green colour. Cool this filling.
Heat the flour tortillas on a medium hot tava. Add the spinach and corn filling to one half of the tortilla and spread a few tablespoons of grated cheese over it. Fold the other half over it and press down with a flat spatula or a steel plate for 10-20 seconds.
Turn the tortilla over, drizzle a little oil on the edges and press down for 5-6 seconds till the cheese is melting. Remove from the tava, slice into wedges and serve hot with a salad, salsa and guacamole dip.
Repeat with all the tortillas. You can use any spicy curried filling instead of the spinach and corn one. Mushrooms, sautéed peppers, chicken or even curried Paneer can be used.