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.
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.