Broccoli Corn Cheese Quesadillas

Rummaging through the refrigerator yielded long forgotten sweet corn and a few florets of broccoli. When my comatose mind did not come up with something exciting, I tried the home bound. Coaxing the family into suggesting something interesting with my neglected veggies didn’t turn fruitful either. But then suddenly, saw a huge bowl of extra milk.. and lo! the sluggish mind swung right back into action! I made cottage cheese from the milk. So, I had paneer(cottage cheese), broccoli and corn! Great stuff to make a filler.
So this is how my quesadilla was born.

A helluva snacker.

A helluva snacker.

Ingredients

For the Filling:

  • 1/2 cup sweet corn, roughly chopped( yes, I chopped each tiny corn, I had some time on my hands.;))
  • 5-6 broccoli florets, roughly minced
  • 1/2 cup cottage cheese minced cubes
  • 1 onion, chopped fine
  • 3-4 cloves of garlic, chopped fine
  • 1 green chili, minced
  • salt to taste
  • 1/2 tsp oregano
  • 1 tsp olive oil

For the Tortillas:

  • 1/2 cup all purpose flour(maida)
  • 1/2 cup whole wheat flour
  • a small blob of butter
  • salt to taste
  • 1/2 teaspoon oregano
  • warm water to make the dough

To assemble:

Method

In a skillet, heat oil, saute the garlic, green chili and onions. Once done, add the chopped corn and broccoli. Saute till the broccoli is half-cooked. Add the cottage cheese and salt and mix well. Once done, remove and keep aside.

Colors of health.

Colors of health.

Now, for the tortillas. Mix all the ingredients, without water. Rub the butter with the flour. Gently add in the warm water and Kneed into a semi soft dough. Keep aside for 30 minutes. After, that roll out thin nice rounds and slightly toast on a flat griddle. I would suggest make all the tortillas. Once cool, keep them covered in a box. Use within a day.

Now to assemble:
Take a tortilla, spread 2 spoonful of filling, grate cheese evenly over it. Cover with another tortilla. Now carefully pick this ensemble and toast with a little olive oil on both sides on a flat griddle. Be careful so that the filling doesn’t fall out.

Cut into neat triangles, arrange on a serving plate and serve with tomato salsa and sour cream on the side!

Tempting Triangles.

Tempting Triangles.

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4 thoughts on “Broccoli Corn Cheese Quesadillas

  1. Kidney Bean Quesadillas is our bigtime fav in a restra called Cafe Salvation here in Singapore.I was so happy n excited to make this one:) my next target is the Kidney Beans wala !!

  2. Pingback: Fresh Mango Salsa | MyFoodTapestry

  3. Pingback: Red Bean Corn Quesadilla | MyFoodTapestry

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