Broccoli Corn Quesadilla

Ingredients

• 3 teaspoons Ghee, divided
• 1 cup Broccoli Florets, cut into ½ inch pieces
• ½ cup Corn Kernels
• ¼ teaspoon Salt
• 3 tablespoons Pizza sauce
• ½ teaspoon Pepper
• ½ teaspoon dried Oregano
• ½ cup grated Mozzarella cheese
• 4-5 Leftover Rotis, or Tortillas

Steps

1. Heat 1.5 tsp ghee in a pan, sauté broccoli florets for 2 minutes, then add 2 tbsp water, cover, and steam for 3-4 minutes.
2. Add corn kernels and salt, cook for an additional 2 minutes, then set aside to cool.
3. Once cooled, mix with pizza sauce, pepper, oregano, and cheese to create the quesadilla stuffing.
4. For the roti quesadilla, heat ghee on a tava or pan, place the roti, add the broccoli corn stuffing on one half, flip the other half over. Cover and cook for 1-2 minutes on low flame.
5. Carefully flip the quesadilla to cook the other side until the cheese melts and it achieves a slight crispiness.
6. Repeat until all the filling is used. Serve hot with pizza sauce or homemade ketchup.