Steps To Make Corn And Cheese Quesadillas

Cheese Quesadillas

Cheese Quesadillas Snack have always been on demand be it as a starter, or a small high tea party, an impromptu get together that you have organized. Children are the best source of inspiration when it comes to snack or their demand of variety to munch on when it comes to their evening snack or for their school tiffin snacking. Often the idea of a quick snack makes us go blank and however hard we try we cannot think beyond Chowmein!

Any variation will do. It seems to have become a habit in food! Or sandwich, and if not these then those easy to fry nuggets, sausages, burgers, that we love buying off the shelf. Somehow preparing snack has mental block in many of us. Not for those innovative ones of course. Many of us think that we need elaborate ingredients to make variety of snack at home. To some extent it is true but only if you opt for some exotic dish. Otherwise no! We can rustle up delicious and variety of snack at home with what ever we have in our refrigerator or in the kitchen itself. But the one we are talking about needs little preparation though! Corn and Cheese Quesadillas. It is a spicy Mexican item, your guests will love and will be a big hit in the coming quickie party that you are planning!

Ingredients

12 tortillas (6 inch)
300 gm of mozzarella cheese (grated)
1 table spoon of freshly chopped parsley For the mixture:
¾ cup of grated cottage cheese
½ a bunch of spinach (blanched and shredded)
Salt to taste

For the stuffing

1 tbsp corn kernels (boiled)
2 tbsp kidney beans (boiled)
1 cucumber (medium sized)
2 spring onions bulbs (finely chopped)
1 medium sized bell pepper (de seed and dice it)
1 capsicum (medium size deseeded and diced)
½ medium avocado (diced) 5-6 fresh basil leaves
5-6 black pepper corn (crushed)
Salt to taste

Method

You have to preheat your oven at 180 degree centigrade. Next place the Tortillas carefully on the greased griddle. If you don’t have an oven you can use a frying pan instead of that. Let them get toasted lightly and then set them aside. Now to make the spread you need the spinach the cottage cheese and the salt. Take all these ingredients in a big bowl and mix them very well. When the mixing is done spread the portion of the cottage cheese mixture on each of the tortilla and keep them aside. Take a separate bowl and put the boiled kidney beans and crush them lightly.

Add the corn kernels, the cucumber, the green capsicum, the red bell pepper, the avocado; the basil leaves spring onion, crushed black pepper corns, the mozzarella cheese and the salt. This has to be mixed well for the filling. Place the filling portion of the mixture in each of the tortilla. Be careful to leave one centimeter all around. Gratinate one by one in a preheated oven till the cheese melts and spills a little out. It gives a visual delight too! Cut them in pieces you want, and serve them hot with Tabasco sauce or tomato sauce! Tip: In case you don’t have an oven, just follow the same procedure and do the toasting in the fry pan.

Photo Credit: Oldelpaso.co.uk