Spinach & Corn Quesadillas with Fresh Pico & Corn Guacamole

Quesadillas are one of my go-to meals especially on busy days because they are really tasty and easy to prepare. I have a few different version of quesadillas that I'll be sharing on my blog, but I wanted to start with this recipe first.

Spinach and corn quesadillas are so easy to make especially when you're in a time crunch. Sometimes, I'll even make the spinach and corn filling a day or two before so that it's ready to go for a weeknight meal once I'm back from work. Although, I'd recommend to definitely make the corn guacamole and pico right before you make the quesadillas so that they taste fresh. The corn guacamole is pretty tasty that I've served it with pita or corn tortillas as an appetizer as well. I have a few different variations of guacamole, but the corn guacamole goes really well with these quesadillas.

I love these quesadillas because the ingredients are so fresh and healthy. It's one of those meals that is filling, yet light at the same time. These quesadillas have a little kick of heat with the Thai chili, however, you can use a chili that is less spicy like serrano peppers or jalopeno if you'd prefer. Enjoy!

---

Spinach & Corn Filling

Ingredients:

- 16 oz bad of spinach (roughly chopped)

- 1/2 cup of frozen corn kernels

- 1/2 cup of diced yellow onions

- 1 tsp of cumin kernels

- 1/2 tbsp of garlic and Thai chili paste

- 1 tbsp of EVOO

- salt to taste

Directions

1 - Heat the EVOO in a non-stick pan and add the cumin kernels and let them sizzle for about 15 seconds.

2 - Add the diced onions and sprinkle a pinch of salt and sauté them for about 2 - 3 minutes until they are tender.

3 - Add the corn kernels and let that cook for another 2 - 3 minutes.

4 - Add the garlic and Thai chili paste and about a tsp of salt and mix it

5 - Turn the heat to low and add the chopped spinach and mix it while it wilt for a couple of minutes. Turn off the heat because the spinach will wilt pretty quick and you'll want to make sure that the mixture doesn't turn watery. Taste and add salt, if needed.

---

Quesadillas Assembly

Ingredients:

- Large size flour or wheat tortillas

- Colby cheese or a Mexican blend cheese (shredded)

- Spinach and corn filling

- Oil spray

Directions

1 - Heat a non-stick skillet over medium heat and spray the skillet with some oil and lay one tortilla down.

2 - On half of the tortilla layer it with cheese then the spinach and corn filling and another layer of cheese and then fold the other half and flip it back and forth until cheese is melted and the quesadilla is crispy to your preference.

3 - Optional: You can also use a quesadilla maker, where you can layer the whole tortilla and then put another tortilla on top and make two quesadillas at a time.

---

Pico de Gallo

Ingredients:

- 1 roma tomato small diced

- 1/2 yellow or red onion small diced

- salt to taste

- 1/2 tbsp of lemon

- 1/2 cup of minced cilantro

Directions

1 - mixed all the ingredients together in a bowl and set aside for 15-20 minutes so that its marinated.

---

Corn Guacamole

Ingredients:

- 1 large or medium ripe avocado cut up

- 1/4 cup of frozen corn kernels

- 1/2 tbsp of Thai chills and garlic paste

- 1 tsp of salt

- 1/2 tbsp of lemon juice

- 2 tbsp of Greek or plain whole milk yogurt

- 1 tsp of ground cumin

- a handful of chopped cilantro

Directions

1 - Use a food processor to blend all the ingredients (except corn) together.

2 - Take it out in a bowl and add corn, mix it, and set aside for 15-20 minutes.

3 - Optional: add minced cilantro on top.