India meets Mexico in these scrumptious and delicious Paneer Makhani Quesadillas that are gluten-free and vegetarian.
What is Paneer Makhani?
Paneer Makhani is a widely popular North Indian dish that’s normally made with butter and cream. My recipe is made with oil, cashews, and milk. This dish is typically consumed with rice or naan, however for a fusion twist, I stuffed the paneer makhani inside a quesadilla with some veggies.
Additionally, for this recipe, I used Primal Kitchen’s 750 ml Avocado Oil which is Whole30 Approved, Certified Paleo, Keto Certified, and Gluten-Free. Primal Kitchen’s Avocado Oil is a high heat oil that works well when cooking Indian food. Use code HONEY10 and receive 10% off any of their products. Click here.
Are Paneer Makhani Quesadillas Gluten-Free?
Yes! For this recipe, I used brown rice tortillas which are gluten-free. Feel free to use any tortilla of your choice.
Can I make Paneer Makhani Quesadillas Vegan?
No! Paneer is a soft Indian cheese that’s similar to halloumi, so no, this dish isn’t vegan.
Paneer Makhani Quesadillas are:
Scrumptious
Delicious
Cheesy
Indian Fusion
Gluten-Free (use GF tortillas)
Vegetarian
How to make Paneer Makhani Quesadillas recipe step by step?
Prepare the Paneer Makhani
1. Check out my recipe for Paneer Makhani.
Prep the Veggies & Cube the Paneer
1. Slice red and green bell pepper. Chop the green chilies (or serrano/jalapeno) and fresh cilantro.
2. Cube the paneer into small cubes.
Cook the Paneer Makhani Quesadillas
1. Heat up a castiron skillet on low-medium heat. Add a teaspoon of Primal Kitchen’s Avocado Oil.
2. Place a tortilla of your choice on the castiron skillet. Cook for 30 seconds until warmed through.
3. Flip tortilla.
4. Add a couple of spoonfuls of paneer makhani on half of the tortilla.
5. Top with mozzarella cheese.
6. Now add red and green bell peppers, green chilies, and cilantro. Sprinkle some chat masala.
7. Fold the quesadilla.
8. Once golden-brown, flip. Cook on the other side for a few minutes until golden brown.
9. Slice into thirds. Dip quesadilla into Paneer Makhani sauce and enjoy!
Enjoy!
Other Paneer Recipes:
Paneer Makhani Quesadillas
Equipment
Ingredients
for Paneer Makhani
for each Paneer Makhani Quesadilla
- 1 tsp Primal Kitchen Avocado Oil for 10% off, use code HONEY10
- 1 gluten-free tortilla
- 1/3 cup paneer makhani
- 1 ounce mozzarella cheese
- 3 pieces sliced red bell pepper
- 3 pieces sliced green bell pepper
- 1 tbsp fresh cilantro
- sprinkle of chat masala
Instructions
Prepare the Paneer Makhani
- Check out my recipe for Paneer Makhani.
Prep the Veggies & Cube the Paneer
- Slice red and green bell pepper. Chop the green chilies (or serrano/jalapeno) and fresh cilantro.
- Cube the paneer into small cubes.
Cook the Paneer Makhani Quesadillas
- Heat up a castiron skillet on low-medium heat. Add a teaspoon of Primal Kitchen's Avocado Oil.
- Place a tortilla of your choice on the castiron skillet. Cook for 30 seconds until warmed through.
- Flip tortilla.
- Add a couple of spoonfuls of paneer makhani on half of the tortilla.
- Top with mozzarella cheese.
- Now add red and green bell peppers, green chilies, and cilantro. Sprinkle some chat masala.
- Fold the quesadilla.
- Once golden-brown, flip. Cook on the other side for a few minutes until golden brown.
- Slice into thirds. Dip quesadilla into Paneer Makhani sauce and enjoy!
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