Spinach Corn Quesadillas by Zarnak Sidhwa

Ingredients:

For the Tortillas:

• Flour 1-1/2 cups
• Whole wheat flour 1-1/2 cups
• Baking powder 1/4 tsp
• Warm water 1 cup
• Oil or butter 2 tsp
• Salt 1/4 tsp

For Filling:

• Spinach (washed and chopped) 1/2 bunch
• Corn 1/2 cup
• Thinly sliced mushrooms 1 cup
• Finely chopped garlic 1 tsp
• Salt 1 tsp
• Pepper 1 tsp
• Butter 1 tsp
• Olive oil 1 tbsp
• Shredded cheese 1/4 cup
• Mozzarella cheese 1/2 cup

Method:

1. In large bowl combine the flours, salt, baking powder, mixing them well.
2. Add oil or butter and water until a dough forms.
3. Turn dough on floured board and knead well until smooth.
4. Let stand for 20 minutes or so.
5. Then roll them out into thin rotis.
6. Cook them like regular rotis on a tawa.
7. Set aside the tortillas.
8. Heat butter and olive oil in pan.
9. Add mushrooms and saute.
10. Remove and set aside and add in spinach.
11. Saute on high and saute for a minute till spinach has wilted.
12. Once spinach has wilted, add the corn, salt and pepper and sauted mushrooms. Keep aside.
13. Put spinach and corn mixture on one tortilla and spread both cheeses on top of the mixture.
14. Cover it with another tortilla.
15. Lift carefully and cook on hot tawa.
16. Once browned cut them into wedges and serve.