This is a Indianised version of the Mexican dish with an Italian touch to it.
Corn and Spinach are a good combination used for their parity in nutrient values of carbohydrates, protein, and fiber sources. “A place for everything and everything in its place” is a phrase that aligns with me and is applicable to the way we cook, eat, exercise, and take care of our health. We need variety in life. Eating the same thing every day could get monotonous and once in a while, our taste buds crave different flavors and food cuisines. This is an alternative recipe to regular roti and sabzi. Sabzi means vegetables, roti, and sabzi being the regular dinner meal in North Indian households.
THE MAIN INGREDIENTS
The following are the main ingredients of Corn Spinach Quesadilla Mexican Recipe:-
- Sweet Corn
- Palak Spinach
- Pepper
- Pasta Seasonings
HOW TO MAKE WHITE SAUCE
Take two tablespoons of butter in a pan. Once the butter, add two teaspoons of wheat and keep stirring. Once mixed well, pour one cup of milk and keep stirring until there are no lumps. Take an onion and plunge cloves into it and put it on the sauce. Let the flavor blend into the white sauce giving it the distinct flavor of onion mixed with cloves.
HOW TO MAKE CORN SPINACH QUESADILLA
- Take the Palak leaves and blanch them. To blanch is to heat the palak in saltwater for two minutes. Below is a picture of how the blanched palak looks like. You may either buy cooked corn or buy corn and steam them in a cooker. Once the corn is well cooked, let it cool and pluck the corn kernels as shown in the picture below.
- Make the white sauce as mentioned above. The thicker and creamier the sauce the better as it fills well within the chapati. Add half teaspoon pepper, half teaspoon pasta seasoning, and a quarter teaspoon salt for flavor. Add the corn kernels and blanched palak to the white sauce and mix well. Once well cooked, set the filling aside.
- Mix wheat flour, salt, and milk or water as per your choice and make the soft dough using your hands. Preparation of the dough plays a key role in how soft the chapati turns out. Make Chapatis or you may also use tortillas. Add the filling inside and fold the chapati.
- Once the stuffing is done, place it on a plate and cut the quesadilla into pieces to make eating easier and serve.
This Corn Spinach Quesadilla is an eater’s delight. The sweetness of corn, the slight sourness of palak spinach perfectly blended with the blandness of white sauce enhanced with the Indian spice pepper and Italian seasonings of oregano, chilly flakes is mouth-watering. It is also nutritious, spinach being a fat-free method of obtaining antioxidants and vitamins to improve eyesight and corn helps reduce cholesterol levels and maintain heart health. Corn and spinach is a combination used in different dishes like corn palak sabzi which is very famous in North India. Check out this recipe and savor the varied flavors that blend together to relish in its calmness and quirkiness.