Grilled Quesadillas Recipe With Chilli Mushroom & Corn by Archana’s Kitchen

  • To begin making the Grilled Quesadillas Recipe With Chilli Mushroom & Corn,  we will first make the filling for this quesadillas. 

  • *For the Chilli Mushroom & Corn filling 

  • To begin making the filling for the Chilli Mushroom & Corn filling , we will first make the base sauce by mixing corn flour with 1/4 cup of water. in a mixing bowl. To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well. 

  • Heat oil in a wok  on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds. Add in the mushrooms and saute on medium heat. 

  • Once the mushroom is well cooked, add in the steamed sweet corn kernels.  

  • Stir in the corn flour mixture to the wok and cook for a few minutes until the mushroom chilli sauce thickens.

  • At this stage turn the heat to high and continue to cook for a few minutes until well combined with the sauce. 

  • Garnish with spring onion leaves, transfer the Chilli Mushroom & Corn filling to a bowl and set aside to cool.  

  • *To assemble the Grilled Quesadillas With Chilli Mushroom & Corn

  • You can either use store bought tortillas or make them at home.

  • You can choose to either make Corn Tortillas by following the Homemade Corn Tortilla Recipe or make whole wheat tortillas by following Homemade Whole Wheat Flour Tortillas Recipe

  • These tortillas can be made ahead and stored in an airtight container. 

  • Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side. 

  • Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Mushroom & Corn filling on one half of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla. 

  • Place the Chilli Mushroom & Corn Quesadillas on the grill pan on high heat,  smear some softened butter on the top.

  • Grill the Quesadillas on both sides by applying butter until browned and crisp and till you get the grill marks on the quesadillas. 

  • Serve Grilled Quesadillas With Chilli Mushroom & Corn as an appetizer along with a refreshing Kiwi Basil Lemonade Recipe, followed by a dessert of Apple Pie Ice Cream Recipe.



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