These super cheesy broccoli corn quesadillas (part of my Tiffin Series) are the best thing you can make with leftover roti. It’s texture heaven – crispy on the outside, and cheesy on the inside with a little crunch that goes a long way! So kid-friendly, and so so good.
Packing roti-sabzi for your kiddo’s tiffin takes a whole new meaning with these Broccoli Corn Quesadillas made using leftover rotis!
I am not a fan of reheating leftover rotis and eating them as is. But what I AM a fan of is crisping them up on a pan and using them as a quesadilla base. Not only do I get to use up leftover rotis in a way that tastes delicious, but I also get to put a healthy spin on quesadillas without using processed tortillas from the store.
Table Of Contents
Ingredients
- Broccoli: The star of the show! The key is to cut these into small bite-sized pieces, not minced or grated because it shouldn’t be super fine
- Corn: Frozen, canned, fresh – all work here!
- Pasta Sauce: You can use any pizza/pasta sauce or even salsa here!
- Cheese: Any cheese that melts well
- Leftover Rotis: You can go the traditional route with tortillas but this recipe works great with leftover rotis
Instructions
1. Heat 1.5 teaspoon ghee in a pan, sauté broccoli florets for 2 minutes.
2. Add 2 tablespoons of water, cover, and steam for 3-4 minutes.
3. Add corn kernels and salt, cook for an additional 2 minutes, then set aside to cool.
4. Once cooled, mix with pizza sauce, pepper, oregano and mix to combine.
5. Add cheese and mix to create the quesadilla stuffing.
6. 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.
7. Cover and cook for 1-2 minutes on low flame.
8. 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.
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!
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.
