Spinach and Corn Quesadilla Recipe

The Spinach and Corn Quesadillas recipe is a twist to the classic Mexican dish that are made from pan toasted tortillas filled with cheese, spinach and corn. I have shown you how to make the Homemade Whole Wheat Flour Tortilla Recipe, but you can buy them in the store or even use regular roti’s to make these quesadillas and they will turn out just as nice.  Whole Wheat Flour Tortilla, Cheese, Sweet corn, Spinach Leaves (Palak), Butter (Unsalted), Salt and Pepper   6 Whole Wheat Flour Tortilla 1 cup Cheese , grated 100 grams Sweet corn , steamed 500 grams Spinach Leaves (Palak) , finely chopped Butter (Unsalted) , for toasting the tortillas Salt and Pepper , to taste     10   40     To begin making the Spinach and Corn Quesadilla Recipe, make sure you have all the ingredients ready. You can also use the store bought tortillas or even the regular roti’s that you make at home for these quesadillas.To begin, heat the oil in a pan, add the spinach, sprinkle some salt and stir fry until it is soft, cooked and all the moisture is vapourised. Once the spinach is cooked, add the steamed corn, black pepper and stir. Check the salt and spice levels and adjust to suit your taste.Place the tortillas on a flat surface and place the spinach corn filling in the center. Sprinkle some cheese and fold the tortillas in half and press it down.Spread softened melted butter over the top part of the tortillas. Place the tortillas on the heated pan with the buttered side down. You could optionally put more butter on the other side. Press down on the tortilla for a few seconds, allowing the cheese to melt inside.Flip the quesadilla to toast on the other side until golden spots appear and the tortillas are lightly crisp on both sides.Slice the quesadillas into thirds (about 3 pieces for each tortilla). Serve the Spinach Quesadillas with the lettuce, salsa, sour cream, and guacamole.