For the tortillas: In a bowl take flour, salt and oil mix it well and knead a soft dough and keep aside.

For the stuffing: Wash the spinach leaves nicely then blanch it for 2-3 minutes and transfer the spinach leaves in ice cold water.

Squeeze out the excess water from the spinach leaves and finely chop it.

Heat water in another pan and boil the corn kernels for 5 minutes.

Heat a non stick pan, add butter and add spinach leaves, cook it for a minute.

Next add grated paneer, corn and mozzarella cheese. Mix everything well.

Add 2 tbsp of fresh cream to give a rich texture to the mixture.

Season with some salt, pepper and red chilli flakes mix it well and switch off the flame.

In a bowl, add finely chopped tomatoes, onions, green chilli, coriander leaves, olive oil and lemon juice. Season with some salt and pepper, mix it well and keep.aside.

Take the dough divide it into equal sized balls.

Roll out in a medium size circle.

Heat a non stick pan add few drops of oil then cook the tortilla from both the sides on medium heat.

Add 2-3 tbsp of the prepared filling on one side of the tortillas then fold it in half and cut it from the centre.

Repeat the same process for making rest of the quesadilla.

Serve with salsa, ketchup and sour cream.