Paneer Makhani Quesadillas
India meets Mexico in these scrumptious and delicious Paneer Makhani Quesadillas that are gluten-free and vegetarian.
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Diet Gluten-Free, Vegetarian
Servings: 10 quesadillas
Calories: 439kcal
Author: Nisha
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
Prep the Veggies & Cube the Paneer
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