Sunday, December 29, 2013

Spinach and Cannellini Bean Quesadilla

Today my daughter wanted Quesadilla for dinner so I made one of my favorite's. This quesadilla is healthy, filling and rich in protein. And it tastes great!

Use a good quality parmesan cheese. Never buy the boxed grated version. Instead invest in a block. It will last a year and will taste great in your recipes.

You can use store bought tortilla but I find the homemade one tastes much better and is easy to make. Here is the recipe.


You will need
5 prepared poli or phulka for the base (you will find the recipe here)

For the filling
1/2 onion, chopped
1 bunch of spinach
1 15oz. carton cannellini beans (I use Whole foods)
1 tbsp. grated parmesan cheese
1 tbsp. grated cheddar cheese
olive oil
salt to taste

Heat 1 tbsp. olive oil on a pan and add the chopped onions. Let them brown on a medium heat stirring occasionally. Wash and clean the spinach. Break of the stems and discard. Chop the leaves in small strips. When the onions have browned add the spinach to it. Let the spinach cook on medium heat for 5-7 minutes.


Wash and drain the cannellini beans. Once the spinach is cooked add the beans.


Mash them with a potato masher. Add salt to taste and turn off the heat.


Grate 1 tbsp. of parmesan cheese and 1 tbsp. of cheddar cheese over the spinach mixture. Mix well, divide into 5 portions and keep aside.


Heat a flat pan and place one poli on it. When one side is heated through flip it over. Put one portion of the filling on the poli and spread it over one half.


Fold the poli in half and heat both sides. Take it off the pan. Repeat the process for all the poli. To serve cut it up into wedges.

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