Pesto Quesadillas

Ingredients 

• 4 tortillas
• ½ cup processed cheese, grated
• ½ cup mozzarella cheese, grated
• 4 tablespoons corn kernels

Pesto

• 1½ cups fresh basil leaves
• 6-8 garlic cloves
• 6 tablespoons pine nuts
• Salt to taste
• Crushed black peppercorns to taste
• 12 tablespoons olive oil + to drizzle
• ½ cup Parmesan cheese powder

Method

1. To make pesto, roughly tear basil leaves and put in a mixer jar, add garlic, pine nuts, salt, crushed peppercorns and olive oil and blend. Add Parmesan cheese and blend to a coarse paste. Transfer into a bowl.
2. Heat a non-stick tawa, place 1 tortilla on it, spread some pesto, sprinkle some processed cheese, some corn kernels and cover with another tortilla. Spread some more pesto, sprinkle some mozzarella cheese, some corn kernels and crushed peppercorns.
3. Spread some pesto on a third tortilla, place it on top of the tortillas on the tawa, pesto side facing downwards, and cook till the underside turns golden. Flip and cook till the other side is done similarly. Drizzle olive oil on top. Similarly, prepare another quesadilla.
4. Cut the quesadilla into wedges, arrange on a serving plate and serve hot.

Nutrition Info