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Preparation Time : 20
Cook Time : 45
Total Time : 65
For tortilla: All Purpose Flour 1 cups
salt 1 tsp
chopped spinach 2 cups
Boiled sweet corn kernels 1/2 cups
garlic finely chopped 1/4 tsp
salt 1/2 tsp
butter 1 tsp
sour cream 1 tbsp
Grated Low fat cheese 1/2 cups
For spread : sour cream (hung curd) 1/2 cups
cheese spread(I have used garlic flavor) 1 tsp
Red chilli flakes 1/2 tsp
Salt 1 pinch
Add spread ingredients in a bowl. Mix well. Keep aside.
For tortilla dough : Add all purpose flour, salt & required water to knead a soft dough. Knead it for 4-5 minutes. Keep it aside for 15 minutes.
Meanwhile Heat butter in a pan. Add chopped garlic. Saute until light. Add spinach and corn. Stir well. Add salt & black pepper. Cook until spinach wilted. Remove from heat.
Add 1 tbsp sour cream. Mix well. Keep aside.
Take big Lemon size dough. Dust dry flour on working surface. Flatten thin tortilla.
Heat nonstick pan. Place tortilla. Cook it on medium flame until half cooked.
Make all tortillas likewise.
Now Heat nonstick pan. Place tortilla on pan. Top half of each tortilla with spinach mixture.
Grate some cheese. fold other half over filling. Drizzle some oil or butter.
Cook over medium heat until golden brown, 1-2 minutes per side.
Cut quesadillas in half. Serve hot.
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