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Paneer Makhani Quesadillas

India meets Mexico in these scrumptious and delicious Paneer Makhani Quesadillas that are gluten-free and vegetarian.
5 from 1 vote
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course Main Course
Cuisine Indian, Mexican
Diet Gluten-Free, Vegetarian
Servings: 10 quesadillas
Calories: 439kcal
Author: Nisha


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


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!


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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