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vegetarian cooking…simply delicious!
Chili Paneer Quesadillas
I’m an avid fan of fusion food...basically fusing together ingredients from different cultures into one super tasty dish. It was yet another Tuesday night after work and I just wanted to try something new, so I hit the web and saw a recipe for spinach and taleggio quesadillas. BOOM, Inspiration stuck me full force and I thought, why not make in Indian style quesadilla!! I knew at that moment that this dish would be an instant hit.
This amazingly flavorful dish takes another one of my favorite dishes, Chili Paneer, from the bowl to a tortilla. Mix with a little mozzarella cheese and you’ll be munching on these till the plate is clean. Now I know that pairing mozzarella and paneer may sound a bit odd, as I was a bit unsure at first. But rest assured that these two cheeses work perfectly together!
This cheesy and spicy concoction is filled with bell peppers, onions, garlic, ginger, scallions, and green chilies. I’ll keep everyone coming back for seconds, thirds, and fourths!!
Servings: 4-6
Prep Time: 15 Minutes
Cook time: 10 Minutes for the filling & 3 Minutes per Quesadilla
Here’s what you'll need:
1 Large Red Bell Pepper
1 Large Green Bell Pepper
1/2 Large Onion
3 Cloves Garlic
1 Cup Chopped Scallions
1 Tsp Freshly Grated Ginger
1/2 Tsp Salt
8oz. Paneer Cheese
8oz. Shredded Mozzarella Cheese
1 Tbsp Serrano Pepper, Grated
3 Tbsp Paneer Tika Mix (can be found at any Indian grocery store, as well as Whole Foods, Trader Joes, and some large grocery stores)
8 Large Flour Tortillas
Few Tablespoons of Canola Oil
Step 1: Prepare all the ingredients.
a. Seed the bell peppers and cut into thin slices.
b. Dice the onions, garlic, and scallions.
c. Grate the Serrano peppers and ginger.
d. Shred the mozzarella cheese and cut the paneer into 1/4” Strips
Step 2: Put a large frying pan over medium heat. Add in about 4-5 tbsp of canola oil. Toss in the paneer and cook until the paneer has become lightly browned. Remove onto a plate lined with paper towels.
Step 3: In the same pan with the warm oil, saute the bell peppers, onion, scallions, garlic, ginger, and Serrano pepper on medium heat for about 2 minutes.
Step 4: Toss in the paneer, salt, and paneer tika mix. Cook for another 2-3 minutes. Remove from the heat.
Step 5: In another frying pan, lightly warm each tortilla on both sides. Set aside.
Step 6: Take 1/8 of the mozzarella and spread evenly over the tortilla. Next spread 1/4 of the veggie/paneer mixture. Then top with another 1/8 of the mozzarella. Cover with a tortilla and repeat for the remaining quesadillas.
Step 7: In the same pan, add a teaspoon of oil and place the quesadilla on the pan. Cook until each side is golden brown and crispy. Repeat for the remaining quesadillas.
Step 8: Cut into slices and CHOW DOWN!
Grab a few, or all of the slices and a cold drink and you’ll be chowing down like you haven’t eaten in days! Enjoy!
Paneer
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