### TranslatedIngredients: 1 cup Whole Wheat Flour,1 pinch Salt,1 tablespoon Extra Virgin Olive Oil,Water - to knead,1 cup Spinach Leaves (Palak) - washed and chopped,1 cup Sweet corn,4 tablespoon Del Monte Cheesy Garlic Mayo,Extra Virgin Olive Oil - for cooking ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Mexican ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas. Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough. It has to be soft little. Keep it aside to rest by covering it with a cloth.Heat a sauce pan with oil, add the spinach and sweet corn and saute for 2 minutes till the spinach gets cooked and the water is all evaporated.Once cooked, turn off the heat. Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo. Toss it evenly till it combines.We will move on to making the tortillas - take out a medium sized ball from the dough, Place it on your rolling board, dust some flour and star rolling into a flat round shaped dough, do not roll it too thin.Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds. Then spoon the spinach and corn mixture to one side of the tortilla and cover it with the other side to create a half semi-circle.Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned. Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve. Serve the Spinach & Corn Quesadillas along with a Yogurt Dip and a glass of Homemade Pomegranate Juice for snack or dinner.