Broccoli Corn Quesadilla

These super cheesy broccoli corn quesadillas are crispy on the outside and cheesy on the inside and they are the perfect addition to my kid's lunch box!

Course Side Dishes, Snacks & Appetizers

Cuisine Mexican

Diet Vegetarian

Prep Time 5

Cook Time 13

Total Time 18

Servings people

Calories 384kcal

Author Richa

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.

Video

Nutrition