Paneer Makhani Quesadillas
India meets Mexico in these scrumptious and delicious Paneer Makhani Quesadillas that are gluten-free and vegetarian.
Diet Gluten-Free, Vegetarian
Servings: 10 quesadillas
Calories: 439kcal
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!
Nutrition
Calories: 439kcal | Carbohydrates: 28g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 234mg | Fiber: 6g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 4mg | Calcium: 394mg | Iron: 1mg
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