Instructions
- To prepare the filling:
- Heat butter in a heavy bottom pan. Add the flour/maida and mix with a whisk stirring continuously until smooth, about 2-3 minutes making sure there are no lumps formed.
- Add the spring onion and greens and cook for 1-2 minutes.
- Pour in the milk gradually stirring all the while until the sauce thickens.
- When the sauce has thickened add the sweet corn kernels, tomatoes, salt, freshly ground black pepper and half the grated cheese and mix well.
- Cook for 2-3 minutes.
- To assemble the quesadillas:
- Place a tortilla on a skillet/cast iron griddle on medium heat. Layer the sweet corn, shredded cabbage and some cheese onto the tortilla.
- Top with another tortilla and let it cook for a couple minutes. Pour a few drops of olive oil and press down on the top tortilla with a spatula and then carefully flip the quesadilla.
- Put some olive oil on the other side of the tortilla.
- Cook for a couple more minutes, until the cheese is melted and the tortillas are crisped and slightly browned.
- Serve with sour cream and mexican hot sauce.
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