Paneer Tikka Quesadillas are made with marinated paneer and veggies which are then stuffed in a tortilla with cheese. These quesadillas are served with a homemade taco sauce.
I love paneer like there is no tomorrow. It's so delicious on its own, but throw in some marinade, and it's a hundred times better. With that said, my husband loves quesadillas, he loves anything but Indian food.
The only kind of Indian food he seems to love is Indian Fusion food. I know, crazy!
What are Paneer Tikka Quesadillas?
Paneer Tikka Quesadillas are essentially marinated and cooked paneer with veggies that are stuffed inside a tortilla with cheese. This quesadilla pairs beautifully with my special Taco Sauce.
Can I make this recipe vegan, gluten-free?
For a vegan option: No because paneer is not vegan. If you absolutely want a vegan option, use tofu instead of paneer, however the results will be completely different. Additionally, use vegan sour cream and vegan cheese.
For a gluten-free option: Replace the whole wheat tortilla with your favorite gluten-free tortillas.
Nutriton Information for Paneer Tikka Quesadillas
Paneer Tikka Quesadillas are nutritious, but I wouldn't classify them as healthy due to the fat content in this dish.
They are a great source of protein with 24 grams of protein in each quesadilla. Using a whole wheat tortilla will provide additional fiber and protein.
With the addition of paneer and cheese, you're getting a good amount of calcium from this dish.
Lastly, the bell peppers add tons of Vitamin A to these quesadillas.
Tips on making Paneer Tikka Quesadillas:
There are some steps involved in making Paneer Tikka Quesadillas, but they're super simple to make.
- Soak the store-bought paneer in hot water for 20 minutes until it softens. Slice paneer.
- Make the marinade, then marinate the paneer.
- Slice your veggies.
- Make your Taco Sauce.
- Cook the paneer and veggies.
- Make your quesadillas.
Ingredients you’ll need for Paneer Tikka Quesadillas:
Paneer: I used store-bought paneer and Gopi brand is my favorite.
Yogurt: You'll need a couple of spoons of reduced-fat or full-fat yogurt for the paneer marinade.
Garlic, Ginger: Lots of ginger and garlic for ht marinade, this adds a ton of flavor.
Lemon Juice: This is needed for the marinade
Red & Green Bell Peppers, Onion: The sauteed veggies you will need for this dish.
Spices: Turmeric Powder, Kashmiri Red Chili Powder, Coriander Powder, Chat Masala, Red Chili Powder, Garam Masala, Cumin Seeds, Fennel Seeds, Cloves, Green Cardamom Pods, and Salt.
Avocado Oil: Any high heat flavorless oil will work, I like using avocado oil.
Fresh Cilantro: This will be used for garnish.
Tortillas: I love using whole wheat tortillas which add protein and fiber to this dish.
Cheese: Cheddar Cheese is my favorite for quesadillas.
Sour Cream: You'll need sour cream for the taco sauce, you may use yogurt instead.
Taco Seasoning: My favorite brand is Trader Joe's Taco Seasoning.
Lime Juice: You'll need this for the taco sauce.
Water: A touch of water for the taco sauce.
Paneer Tikka Quesadillas are:
Mouthwatering
Scrumptious
Versatile (use your choice of veggies/protein)
Indian Fusion
Vegetarian
Gluten-free option
How to make Paneer Tikka Quesadillas recipe step by step?
Marinate the Paneer
1. Soak paneer in hot boiling water for 20 minutes until soft. Do this if you're using a store-bought paneer.
2. In a large mixing bowl, add yogurt, ginger, garlic, lemon juice, turmeric powder, Kashmiri red chili powder (paprika), and salt. Mix the marinade well.
3. Slice the paneer into long strips (or smaller cubes if you prefer). You don't want the paneer pieces too big as we are filling them inside a quesadilla.
4. Add the paneer to the marinade and mix until well-coated. Allow the paneer to marinate for about 10 minutes.
Prep the Ingredients & Make the Taco Sauce
1. In the meantime, slice the onions, and red & green bell peppers.
2. Grate cheddar cheese - you will need this for the quesadillas.
3. For the Taco Sauce, add sour cream, taco seasoning, fresh cilantro, lime juice, and water to a small bowl.
4. Mix well and refrigerate until you're ready to eat.
Cook the Paneer & Veggies
1. Heat up a castiron skillet on low-medium heat, once hot, add oil and then the marinated paneer.
2. Line the paneer up so all the sides get cooked. Let each side cook for about 40 seconds. Cook the paneer for 4 minutes total - if you cook it too long, it'll become rubbery.
3. Stir the paneer around. Your paneer tikka is ready and slightly golden.
4. Set aside.
5. In the same pan, add oil, cumin seeds, fennel seeds, cloves, and green cardamom pods. Saute for a minute.
6. Now add the onions and bell peppers. Season with salt and saute for 4-5 minutes until caramelized.
7. Add the cooked paneer back in. Also add the spices - chat masala, Kashmiri red chili powder (or paprika), coriander powder, red chili powder, and garam masala.
8. Stir for a minute. Turn off the stove and set it aside.
9. Add fresh cilantro.
Make the Paneer Tikka Quesadillas
1. Start by warming up a castiron skillet on low-medium heat. Once hot, add a whole wheat tortilla. Cook for a minute and flip.
2. On the other side add about ¼ cup of cheese to half the quesadilla.
3. Add the paneer tikka mixture.
4. Top with another ¼ cup of cheese.
5. Close half the quesadilla. Flip. Cook on each side for 3-5 minutes until golden brown and the cheese has melted.
6. Your quesadilla is ready. Slice in thirds.
Pin & Enjoy!
More Indian Fusion Recipes!
- Aloo Paratha Quesadillas
- Tandoori Vegetarian Pizza with Jalapeno Cream Sauce
- Pav Bhaji Garlic Bread
- Hariyali Ramen Noodles
- Turkey Keema Tacos
Recipe Card
Paneer Tikka Quesadillas
Vegetarian, Gluten-Free optionEquipment
Ingredients
for the paneer marinade
- 2 tablespoon yogurt
- 1 ½ tablespoon garlic
- 1 ½ tablespoon ginger
- ¼ of a lemon, squeezed
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder, or paprika
- 400 grams paneer soaked in hot water, sliced
to cook paneer & veggies
- 2 tablespoon avocado oil, divided (1 tablespoon for paneer, 1 tablespoon for veggies)
- 2 cloves
- ¼ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 pods green cardamom
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- salt to taste
- 1 teaspoon Kashmiri red chili powder, or paprika
- 1 teaspoon coriander powder
- 1 ½ teaspoon chat masala I like MDH
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ cup fresh cilantro, chopped
for taco sauce
- ¼ cup sour cream
- 2 teaspoon taco seasoning
- 2 tablespoon fresh cilantro
- 1-2 teaspoon lime juice
- 1 tablespoon water
to cook paneer tikka quesadillas (makes 8 quesadillas)
- 10 whole wheat tortillas
- 5 cups cheddar cheese, grated, ⅔ cup per quesadilla, less or more
- spoonfuls of cooked paneer & veggies
Instructions
Marinate the Paneer
- Soak paneer in hot boiling water for 20 minutes until soft. Do this if you're using a store-bought paneer.
- In a large mixing bowl, add yogurt, ginger, garlic, lemon juice, turmeric powder, Kashmiri red chili powder (paprika), and salt. Mix the marinade well.
- Slice the paneer into long strips (or smaller cubes if you prefer). You don't want the paneer pieces too big as we are filling them inside a quesadilla.
- Add the paneer to the marinade and mix until well-coated. Allow the paneer to marinate for about 10 minutes.
Prep the Ingredients & Make the Taco Sauce
- In the meantime, slice the onions, and red & green bell peppers.
- Grate cheddar cheese - you will need this for the quesadillas.
- For the Taco Sauce, add sour cream, taco seasoning, fresh cilantro, lime juice, and water to a small bowl.
- Mix well and refrigerate until you're ready to eat.
Cook the Paneer & Veggies
- Heat up a castiron skillet on low-medium heat, once hot, add oil and then the marinated paneer.
- Line the paneer up so all the sides get cooked. Let each side cook for about 40 seconds. Cook the paneer for 4 minutes total - if you cook it too long, it'll become rubbery.
- Stir the paneer around. Your paneer tikka is ready and slightly golden.
- Set aside.
- In the same pan, add oil, cumin seeds, fennel seeds, and green cardamom pods. Saute for a minute.
- Now add the onions and bell peppers. Season with salt and saute for 4-5 minutes until caramelized.
- Add the cooked paneer back in. Also add the spices - chat masala, Kashmiri red chili powder (or paprika), coriander powder, red chili powder, and garam masala.
- Stir for a minute. Turn off the stove and set aside.
- Add fresh cilantro.
Make the Paneer Tikka Quesadillas
- Start by warming up a castiron skillet on low-medium heat. Once hot, add a whole wheat tortilla. Cook for a minute and flip.
- On the other side add about ¼ cup of cheese to half the quesadilla.
- Add the paneer tikka mixture.
- Top with another ¼ cup of cheese.
- Close half the quesadilla. Flip. Cook on each side for 3-5 minutes until golden brown and the cheese has melted.
- Your quesadilla is ready. Slice in thirds.
Sandy says
So yummy 🥰
Neeru says
Amazing recipe!!!! My whole family loved it. Your recipe never fails
Supriya Kutty says
My kids are in love with this paneer tikka and now I am in love with your recipe I have bookmarked it and also shared it with my sister to try it out.thank ou so much for taking so much efforts for us.
Neha says
These are the best quesadillas I've ever had! I made them with my in-laws and it was such a fun family project to work on together. Love the flavors, the paneer was so flavorful on its own that we ended up eating the leftovers as a sabzi. Modifications were that we skipped the dipping sauce, used a Mexican cheese blend instead of cheddar, and used almond flour tortillas to keep the meal lower carb.