Updated: Jan 18, 2021
Don't be intimidated by the name.
The second-ever Virtual Potluck recipe is live now- you're reading it!
Today's contribution comes from Neha Marfatia, my aunt! She's sharing her go-to recipe for quesadillas.
I know. "Spinoccoli?" What the hell is that? Take a guess. (Hint: it's two words mashed together). Spinach + broccoli = spinoccoli! Pretty genius, eh?
A delicious blend of veggies and cheese enveloped in a warm tortilla. What could be better?
From Neha Marfatia
1/2 cup spinach puree*
1 cup Finely chopped broccoli
1 cup medium crushed sweet corn
1 tbsp finely chopped garlic
1/2 cup finely chopped onions
1 tbsp butter/ghee/olive oil
2 tbsp chopped cilantro / parsley
Cheese (mozzarella is good)
Chilli flakes or finely chopped green chilies (your choice)
For the quesadilla dough:
2 cups wholewheat flour(or 1 wholewheat + 1 all-purpose)
1 cup water + more for kneading dough.
Salt to taste
1 tbsp oil
Heat the butter/oil in a pan. Add the garlic, then saute until fragrant/golden brown. Then add the onions and stir-fry till translucent. Put in the broccoli and corn, then mix and cook for 1-2 minutes, not more. It shouldn't be mushy! Pour in the spinach, mix for a minute, then transfer to a bowl and stir in the cheese while still warm. Then, when ready to make the quesadillas, add the salt. For the quesadilla dough, put the flour in a bowl, make a well in the middle, and add about 1 cup of water. Knead this with the oil, adding more water as needed until you get a smooth dough. Let it rest for ~30 min, then roll out 6" diameter circles
from the dough. Place a heap of filling on one circle, then smush it flat by placing another circle on top(you might need to use water to seal the edges). Now simply press each side on a medium-heat griddle for 2 minutes, serve hot, and enjoy!
As with all of my other recipes, if you ever try this one, be sure to let me know how it turns out- let's chat in the comments!