Indo Mexican Style Quesadillas made with grated paneer, veggies and cheese. Enjoy these flavor packed Quesadillas with coriander yogurt chutney and salsa.
Love Indo Mexican recipes, then do try my Paneer Tacos and Masala Vegetable Quesadillas.
We love Indian Fusion recipes, and Indo Mexican is my most favorite as their is striking similarity between these two cuisines.
Both these cuisines extensively use spices like cumin, coriander and red chili powder. Heat from Jalapeno/green chili and freshness from coriander leaves truly elevates the dishes. Also Mexican rice dishes are very similar to our pulao, and not to forget roti or tortilla which can be paired with pretty much anything.
What are Paneer Quesadillas?
Fresh grated paneer is cooked with onion, bell pepper, jalapeno, taco seasoning and spices and tucked inside a tortilla with cheese. Crispy outside with a soft, cheesy and flavorful filling will surely please your palate.
Paneer Quesadillas remind me of Paneer Parathas but easier to make as we don’t need to stuff and roll the paratha.
How to make Paneer Quesadillas?
Coriander Yogurt Chutney:
Blend half cup greek yogurt or hung curd with 1 to 1.5 tablespoon store bought coriander chutney till smooth. Taste and adjust salt. Store in the refrigerator till ready to serve.
Paneer Filling:
Grate 8 oz ( 200 gms) of fresh paneer on a larger grater.
Heat 2 tablespoons of oil in a skillet and add 1 teaspoon cumin seeds and chopped jalapeno or serrano pepper. ( I added ½ of serrano pepper). Saute for 30 seconds.
Add 3 garlic gloves, heaping ½ cup each of sliced red onion, green bell pepper and red bell pepper. Add ¼ teaspoon of salt and saute for 7-8 minutes.
Add 2 teaspoon of taco seasoning ( I used Trader Joe’s), 1.5 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoons Kashmiri red chili powder. Saute for 30 seconds.
Add grated Paneer, 2 tablespoons of water and salt to taste. Reduce the heat, cover and cook for 5 minutes. Taste and adjust salt and seasoning. The mixture should be slightly spicy as it will tone down when cooked with cheese and tortilla. Turn off the heat and add some lemon juice and coriander leaves.
Making Quesadillas:
Heat a Skillet and warm one side of the tortilla. To the warmed side add grated cheese, paneer filling, pickled jalapeno and more cheese and fold over the tortilla.
Apply oil and cook both sides till golden and crispy.
Serve immediately with both coriander yogurt chutney and salsa.
Tips & Notes:
- Use fresh or refrigerated block of paneer.
- Add little water while cooking the paneer to keep them soft.
- To reheat the filling, sprinkle some water ( not too much) and microwave it.
- Do not skip the jalapeno( or serrano pepper). If you don’t have it, use green chili.
- Highly recommend serving these quesadillas with both coriander yogurt chutney and salsa for the best combination of flavors.
- No Taco Seasoning? replace with 1 teaspoon of garam masala.
More Indo Fusion Recipes:
Paneer Quesadillas
Ingredients
CORIANDER YOGURT CHUTNEY
- ½ cup greek yogurt or hung curd
- 1 to 1.5 tablespoon coriander chutney ( I used store bought Swad brand)
- salt to taste
PANEER FILLING
- 8 oz freh grated paneer ( 200 grams)
- ½ cup red onion, thinly sliced
- ½ cup red bell pepper, thinly sliced
- ½ cup green bell pepper, thinly sliced
- finely chopped jalapeno or serrano pepper to taste
- 3 large garlic cloves
- 2 teaspoons trader joes taco seasoning
- 1 ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1.5-2 teaspoons kashmiri red chili powder
- salt to taste
- 1-2 teaspoons lemon juice
- handful of chopped coriander leaves
TO MAKE QUESADILLAS
- 5-6 medium tortillas
- grated mexican or cheddar cheese, as needed
- jarred pickled jalapenos, as per taste
Instructions
CORIANDER YOGURT CHUTNEY
- Blend half cup greek yogurt or hung curd with 1 tablespoon store bought coriander chutney till smooth. Taste and adjust salt. Store in the refrigerator till ready to serve.
PANEER FILLING
- Grate 8 oz ( 200 gms) of fresh paneer on a large grater.
- Heat 2 tablespoons of oil in a skillet and add 1 teaspoon cumin seeds and chopped jalapeno or serrano pepper. ( I added ½ of serrano pepper). Saute for 30 seconds.
- Add 3 garlic gloves, heaping ½ cup each of sliced red onion, green bell pepper and red bell pepper. Add ¼ teaspoon of salt and saute for 7-8 minutes.
- Add 2 teaspoon of taco seasoning ( I used Trader Joe’s), 1.5 teaspoon cumin powder, 1 teaspoon coriander powder, 1.5 to 2 teaspoons of Kashmiri red chili powder. Saute for 30 seconds.
- Add grated Paneer, 2 tablespoons of water and salt to taste. Reduce the heat, cover and cook for 5 minutes. Taste and adjust salt and seasoning. The mixture should be slightly spicy as it will tone down when cooked with cheese and tortilla. Turn off the heat and add some lemon juice and coriander leaves.
MAKING QUESADILLAS
- Heat a Skillet and warm one side of the tortilla. To the warmed side add grated cheese, paneer filling, pickled jalapeno and more cheese and fold over the tortilla.
- Apply oil and cook both sides till golden and crispy.
- Serve immediately with both coriander yogurt chutney and salsa.
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