Spinach and Corn Quesadilla

Ingredients 

• 250 grams spinach leaves (palak) blanched and drained
• ½ cup corn kernels boiled
• 1 teaspoon + 2 tablespoons butter 
• ½ medium onion, finely chopped
• 1 tablespoon garlic, crushed
• 2 tablespoons refined flour (maida)
• ½ cup milk
• Black pepper powder to taste
• Salt to taste
• ½ cup processed cheese
• ½ cup mozzarella cheese
• Whole wheat flour (atta) dough for tortillas
• Oil for drizzling

Method

1. Finely chop spinach
2. Heat 1 teaspoon butter in a non-stick pan, add onion and sauté till onions are translucent. Add garlic and sauté for a minute. Add chopped spinach and mix well. Add corn kernels and mix well. Switch off the heat.
3. Heat 2 tablespoons of butter in another non-stick pan, add refined flour and mix well. Add milk little by little and mix well. Cook for 10 minutes, stirring continuously. This is white sauce.
4. Place the first pan back on the heat, add the white sauce and mix well. Add pepper powder and salt and mix well. Add 1 tablespoon processed cheese and mix well.
5. Divide the dough into equal portions, shape them into balls, flatten and roll out into a thin disc or tortilla. Similarly, prepare the rest.
6. Heat a non-stick tawa. Place one tortilla on it, cook the underside. Similarly, prepare the rest.
7. Place the undercooked tortilla on the worktop, spread a portion of the spinach-white sauce mixture in the centre, sprinkle mozzarella cheese and processed cheese, cover with another tortilla and press gently to spread the mixture. Similarly, prepare the rest.
8. Place stuffed tortilla on hot tawa, drizzle oil, cook underside till crisp, flip, drizzle oil and cook till the other side is done.
9. Halve or cut it into wedges and serve hot.