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  • Ingredients
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This cheesy and super easy to make appetizer is the perfect answer to a cold rainy day. Bursting with flavor and delectable ingredients, this popular Mexican dish is enough to brighten up your mood!

  • 1 teaspoon refined oil 
  • 1 cup coarsely chopped poblano chile 
  • 1/2 cup frozen whole-kernel corn 
  • 3/4th cup packaged precooked quinoa (samak ke chawal) and Kohinoor Brown Basmati Rice 
  • 1/4th teaspoon salt 
  • 140g fresh spinach (about 8 3/4th cups) 
  • 85g sharp cheddar cheese, shredded (about 3/4th cup) 
  • 1 cup canned unsalted black beans, rinsed and drained 
  • 2 teaspoons Mexican hot sauce 
  • 8 (6-inch) flour tortillas 
  • Cooking spray 
  • 6 tablespoons light sour cream 
  • 6 lime wedges 
  • Place oven rack in middle of oven. Preheat boiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa (or samak ke chawal), salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
  • Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 ½ tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.
  • Cut each quesadilla into 6 wedges. Serve with sour cream and lime.

Not reviewed yet

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