These super cheesy broccoli corn quesadillas (part of my Tiffin Series) are the best thing you can make with leftover roti. It’s texture heaven – crispy on the outside, and cheesy on the inside with a little crunch that goes a long way! So kid-friendly, and so so good.
Love Quesadillas? Try my Quesadilla | Bell Pepper, Corn and Cheese Quesadilla or Chicken Fajita Quesadillas - Fast and Easy!
Packing roti-sabzi for your kiddo’s tiffin takes a whole new meaning with these Broccoli Corn Quesadillas made using leftover rotis!
I am not a fan of reheating leftover rotis and eating them as is. But what I AM a fan of is crisping them up on a pan and using them as a quesadilla base. Not only do I get to use up leftover rotis in a way that tastes delicious, but I also get to put a healthy spin on quesadillas without using processed tortillas from the store.
Ingredients You'll Need to Make Broccoli Corn Quesadilla
- Broccoli: The star of the show! The key is to cut these into small bite-sized pieces, not minced or grated because it shouldn’t be super fine
- Corn: Frozen, canned, fresh – all work here!
- Pasta Sauce: You can use any pizza/pasta sauce or even salsa here!
- Cheese: Any cheese that melts well
- Leftover Rotis: You can go the traditional route with tortillas but this recipe works great with leftover rotis
How to Make Broccoli Corn Quesadilla
1. Heat 1.5 teaspoon ghee in a pan, sauté broccoli florets for 2 minutes.
2. Add 2 tablespoons of water, cover, and steam for 3-4 minutes.
3. Add corn kernels and salt, cook for an additional 2 minutes, then set aside to cool.
4. Once cooled, mix with pizza sauce, pepper, oregano and mix to combine.
5. Add cheese and mix to create the quesadilla stuffing.
6. 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.
7. Cover and cook for 1-2 minutes on low flame.
8. Carefully flip the quesadilla to cook the other side until the cheese melts and it achieves a slight crispiness. Repeat until all the filling is used. Serve hot with pizza sauce or homemade ketchup.
Serving Broccoli Corn Quesadilla
To serve these, I like to chop them into quarters and accompany with either my Homemade Tomato Ketchup or a basic Pizza/Pasta Sauce. If I’m making these at home for us to enjoy too, then I also whip up a quick Guacamole to go with this!
Packing the tiffin → I store these in my Yum Box Stainless Steel Tiffins which we’ve been using for a while for Mahi’s school lunches
I can’t look at leftover rotis anymore without thinking about these Broccoli Corn Quesadillas! Probably my favourite leftovers hack till date, and you’ll understand why when you try these out for yourself!
If you can’t get enough of quesadillas, be sure to try out my Bell Pepper, Corn and Cheese Quesadillas and my Chicken Fajita Quesadillas!
Watch the Recipe Video
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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
Instructions
- Heat 1.5 teaspoon ghee in a pan, sauté broccoli florets for 2 minutes, then add 2 tablespoon water, cover, and steam for 3-4 minutes.
- Add corn kernels and salt, cook for an additional 2 minutes, then set aside to cool.
- Once cooled, mix with pizza sauce, pepper, oregano, and cheese to create the quesadilla stuffing.
- 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.
- Carefully flip the quesadilla to cook the other side until the cheese melts and it achieves a slight crispiness.
- Repeat until all the filling is used. Serve hot with pizza sauce or homemade ketchup.
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