Vegetarian Chickpea Spinach Corn Quesadillas with Mexican Blend Cheese and served with creamy cucumber dip!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 bunch of spinach leaves [around 2.25 cups firmly packed spinach leaves]
  • ½ cup sweet yellow corn
  • 1 cup cooked chickpeas
  • 1 to mato (chopped)
  • 1 red onion (medium, chopped)
  • ½ teaspoon cajun seasoning
  • salt (to taste)
  • 4 large flour tortillas
  • 2 teaspoons oil (more as required to toast the tortillas)
  • ⅔ cup mexican shredded cheese blend or any cheese of your choice
  • coriander mint chutney (as required)

To serve

  • creamy cucumber dip

Method

  1. Place the spinach leaves in a wok with 1 tablespoon of water.
  2. 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.
  3. In the same pan, heat 2 teaspoons of oil and add the chopped onion. Saute for 1 minute.
  4. Add chopped spinach leaves, chopped tomato, sweet corn and mix.
  5. Now add the boiled chickpeas, salt, cajun seasoning and mix.
  6. Crush the chickpeas slightly using the back of your spatula. You can crush some and leave the remaining as it is.
  7. Give a final mix and the filling for the quesadillas is now ready. Set aside.
  8. Heat a flat skillet on medium heat. Smear some oil and place the tortilla over it. Cook for 20 seconds on each side.
  9. Apply coriander mint chutney all over the tortilla. Place 2-3 tablespoons filling on one side, you can fill more but do not overfill.
  10. 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.
  11. 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.
  12. Quesadillas are done when tortillas is golden brown and crisp.
  13. Cut the tortilla into 2 using a sharp knife or pizza cutter.
  14. Serve immediately with the creamy cucumber dip.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.