Paneer Quesadillas
Paneer Quesadillas recipes - Indian style vegetable quesadilla made with grated paneer, veggies, spices and cheese.
Servings: 5 medium 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.
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.
No Taco Seasoning? replace with 1 teaspoon of garam masala.
Highly recommend serving these quesadillas with both coriander yogurt chutney and salsa for the best combination of flavors.