2teaspoonsoilmore as required to toast the tortillas
⅔cupmexican shredded cheese blend or any cheese of your choice
coriander mint chutneyas required
creamy cucumber dip
Place the spinach leaves in a wok with 1 tablespoon of water.
In 2-3 minutes, the leaves will be all wilted. Remove, wash under running water, chop and set aside. This is called blanching of the spinach leaves.
In the same pan, heat 2 teaspoons of oil and add the chopped onion. Saute for 1 minute.
Add chopped spinach leaves, chopped tomato, sweet corn and mix.
Now add the boiled chickpeas, salt, cajun seasoning and mix.
Crush the chickpeas slightly using the back of your spatula. You can crush some and leave the remaining as it is.
Give a final mix and the filling for the quesadillas is now ready. Set aside.
Heat a flat skillet on medium heat. Smear some oil and place the tortilla over it. Cook for 20 seconds on each side.
Apply coriander mint chutney all over the tortilla. Place 2-3 tablespoons filling on one side, you can fill more but do not overfill.
Sprinkle shredded cheese over the filling. Use a good amount of cheese as it helps in holding the filling inside the quesadillas. I used a Mexican blend of 4 cheese.
Fold the tortilla in half, forming a semi-circle. Pour some oil on the side facing you and flip the tortilla. Cook till it's nice and crisp from one side, now pour some oil over the second side and flip again to cook this side.
Quesadillas are done when tortillas is golden brown and crisp.
Cut the tortilla into 2 using a sharp knife or pizza cutter.
Serve immediately with the creamy cucumber dip.
Get recipe at: https://www.cookwithmanali.com/chickpea-spinach-corn-quesadillas/