Broccoli Corn Quesadilla

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

Heat 1.5 tsp ghee in a pan, sauté broccoli florets for 2 minutes, then add 2 tbsp 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.

myfoodstory.com