Paneer Tikka Quesadillas
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.
Servings: 10 quesadillas
Equipment
Ingredients
for the paneer marinade
- 2 tbsp yogurt
- 1 1/2 tbsp garlic
- 1 1/2 tbsp ginger
- 1/4 of a lemon squeezed
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder or paprika
- 400 grams paneer soaked in hot water sliced
to cook paneer & veggies
- 2 tbsp avocado oil divided (1 tbsp for paneer, 1 tbsp for veggies)
- 2 cloves
- 1/4 tsp fennel seeds
- 1 tsp cumin seeds
- 2 pods green cardamom
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- salt to taste
- 1 tsp Kashmiri red chili powder or paprika
- 1 tsp coriander powder
- 1 1/2 tsp chat masala I like MDH
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 1/4 cup fresh cilantro, chopped
for taco sauce
- 1/4 cup sour cream
- 2 tsp taco seasoning
- 2 tbsp fresh cilantro
- 1-2 tsp lime juice
- 1 tbsp water
to cook paneer tikka quesadillas (makes 8 quesadillas)
- 10 whole wheat tortillas
- 5 cups cheddar cheese, grated 2/3 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 1/4 cup of cheese to half the quesadilla.
- Add the paneer tikka mixture.
- Top with another 1/4 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.
Nutrition
Calories: 536kcal | Carbohydrates: 29g | Protein: 24g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 798mg | Potassium: 156mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 28mg | Calcium: 699mg | Iron: 2mg