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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.
5 from 4 votes
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course Appetizer, Main Course
Cuisine Indian, Indian Fusion
Diet Vegetarian, Gluten-Free option
Servings: 10 quesadillas
Calories: 536kcal
Author: Nisha


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


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.



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
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