Corn & Soy Quesadillas with Spicy Mexican Salsa by Archana’s Kitchen


  • To begin making the Corn & Soy Quesadillas with Spicy Mexican Salsa, first soak the soybeans for at least 6 hours or overnight. Cook the beans until soft. Drain excess water, mash using a potato masher and keep aside.

  • Heat oil in a heavy bottomed pan, add chopped garlic and saute for a few seconds. Add the onions and saute until the onions turn slightly caramelized. Add the mashed soybeans, corn, the tomato puree, cumin powder, tabasco sauce, green chilies and salt to taste.

  • Stir well to combine and cook for 3 to 4 minutes until all the flavors come through.

  • The next step is to make the quesadillas. 

  • Place 4 whole tortillas on a clean dry surface and spread the soy and corn mixture on one half of the tortillas. Sprinkle cheese over it and fold it over to make a semi – circle and press it lightly to seal the edges. Spread a little butter on the top of the quesadillas.

  • Heat a skillet on medium heat.  Place the quesadillas on the skillet and grill them until browned and crisp on both sides.

  • Once done, cut the Corn and Soy Quesadillas into wedges and serve.

  • Serve the Quesadillas along with homemade sour cream and a Spicy Mexican Salsa for a special date with your Valentine or even a quick weeknight dinner. 

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