Tandoori Paneer Quesadilla | Video
Mexican favorite quesadillas made the Indian way with tandoori marinated paneer, veggies and plenty of cheese. In short, Indian style quesadilla at its best.
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Ingredients
- Tandoori paste homemade or store bought (Link right below the recipe)
- 250 g paneer homemade or store bought (Link right below this recipe)
- 2 tablespoon oil
- 1 large onion sliced
- 2 bell peppers or capsicums sliced (I used one red and one green)
- 50 g butter
- 8 tortillas regular white, wholemeal or corn
- 2 cups mozzarella
- ½ cup coriander cilantro leaves
- Salt to taste
Instructions
- To make the tandoori paste, follow the recipe instructions (Link right below the recipe). Reserve 1 tablespoon paste.
- To make paneer, follow the step by step instructions in the recipe (Link right below this recipe). Cut paneer into long strips.
- Place tandoori paste in a bowl. Tip paneer into the bowl. Coat paneer strips really well in the marinade. Set aside.
- Heat 1 tablespoon oil in a frying pan over high heat. Add the paneer strips in one layer. Cook, turning occasionally, for 2-3 minutes or until all sides are browned. Transfer to a plate.
- Add 1 tablespoon oil to the same pan over high heat. Add onions and bell peppers. Add reserved tandoori paste. Season with salt. Stir fry for 2-3 minutes or until tender. Remove from heat. Set aside.
- Place another frying pan over medium-low heat. Melt butter. Place one tortilla in the pan. Top with mozzarella, paneer, veggies, coriander leaves and more cheese. When one side is golden, flip over carefully to cook the other side. Cook until golden.
- Repeat with the remaining tortillas, paneer, veggies and cheese. Make 4 quesadillas.
- Cut each quesadilla into wedges.
Video
Notes
- You can replace paneer with tofu if you like
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 66g | Protein: 34g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 212mg | Fiber: 4g | Sugar: 6g