Imagine the perfect fusion of Indian and Mexican cuisines – that’s exactly what you get with this Paneer Quesadilla with vegetables. This easy and delicious dish combines the creamy, protein-rich goodness of paneer (Indian cottage cheese) with the crunch and bold flavours of a traditional Mexican quesadilla. You can also use this simple Paneer Bhurji as a filling for this quesadilla. This easy paneer quesadilla is perfect to be served as a dinner, or in your lunchbox.
Making paneer cheese quesadilla is lots of fun. You’ll love the sizzle of the spices, the aroma of the cooking paneer, and the satisfying crunch when you bite into the crispy tortilla. Plus, kids will love this this cheesy paneer dish. Who can resist melty cheese, spiced paneer and tortilla, after all? My kids call this a paneer wrap and love having it.
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Paneer has a soft, creamy texture and a mild flavour that soaks up all the delicious spices it’s cooked with. In this quesadilla, the paneer gets a flavour from a mix of colourful veggies and spices, creating a filling that’s bursting with taste and texture.
Whether you’re a fan of Indian food looking to branch out, a quesadilla lover looking to try out new flavours, or simply want to make an interesting dinner, this paneer quesadilla recipe is sure to become a new favourite in your kitchen.
Why you will love this Paneer Quesadilla Recipe
Perfect Fusion of Flavors: Experience the best of Indian and Mexican cuisines in one delicious bite.
Vegetarian-Friendly: A protein-rich vegetarian option that’s satisfying and flavourful.
Customizable: Easily adapt the spice level and fillings to suit your taste preferences.
Quick and Easy: Prepare this veg quesadilla in under 30 minutes, perfect for busy weeknights, and lunchboxes.
Great for Meal Prep: Make the paneer quesadillas ahead and reheat for a quick lunch or dinner.
Kid-Friendly: A fun way to introduce children to new flavours.
Versatile: Serve this Indian quesadilla as an appetizer, main course, or even as party finger food by cutting them into pieces.
How to make Easy and Delicious Paneer Quesadilla Recipe?
Prepare the Filling:
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown. Add chopped bell peppers. Cook for 5 minutes until slightly softened.
Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala. Cook until tomatoes are mushy.
Add crumbled paneer. Mix well and cook for another 2-3 minutes. Turn off the heat and add freshly chopped coriander leaves. Let the filling cool slightly.
Assemble the Quesadillas:
Place a tortilla on a clean surface.
Spread a portion of the paneer filling on one half of the tortilla. Sprinkle shredded cheese over the filling.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook the Quesadillas:
Heat a large skillet or griddle over medium heat. Add butter to the skillet for making the quesadilla extra crispy and flavourful.
Place the quesadilla on the heated surface and cook for 2-3 minutes until golden brown. Use a spatula to press down gently on the quesadilla while cooking for even browning. Carefully flip and cook the other side for an additional 2-3 minutes until crispy and the cheese is melted.
Serve:
Remove the paneer veg quesadilla from heat and let it cool for a minute. Cut into wedges and serve hot with tomato ketchup or your choice of accompaniments.
Tips for making the Perfect Paneer Quesadilla
Don’t Overstuff: Keep the filling amount moderate to ensure easy folding and even cooking.
Crispy Texture: For a crispier quesadilla, cook the tortillas in melted butter or oil.
Paneer Prep: If using paneer cubes, lightly fry them before adding to the filling for extra texture.
Cheese Choice: Experiment with different cheese combinations in this Indian quesadilla for varied flavours.
Make it Vegan: Substitute paneer with tofu and use vegan cheese for a plant-based version.
Serving Suggestions
Serve this Indian quesadilla with coriander mint chutney or tamarind chutney for an Indian touch.
Pair with classic Mexican sides like guacamole, salsa, or sour cream.
Accompany this veg paneer quesadilla with a fresh green salad for a complete meal.
Cut into smaller pieces and serve as an appetizer at parties.
Enjoy with a cold lassi or your favourite beverage.
Frequently asked questions
Yes, you can prepare the filling in advance and assemble the quesadillas just before cooking.
Store the paneer and veg quesadilla in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven for best results.
Reheat the paneer bhurji quesadilla in a skillet over medium heat for 1-2 minutes per side to maintain crispiness.
Absolutely! Both homemade and store-bought paneer works well in this paneer quesadilla recipe.
Other Paneer recipes you may like
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Recipe Card
Paneer Quesadilla
Ingredients
- 2 tablespoon Oil
- 200 grams Paneer crumbled or cut into very small pieces
- 5 large Tortillas
- 1 cup Bell Pepper finely chopped
- 1 Onion finely chopped
- 1 small Tomato deseeded and finely chopped
- 1 cup Mozzarella Cheese shredded
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala
- Salt to taste
- 1 tablespoon Fresh Coriander Leaves finely chopped
- ½ tablespoon Butter or Oil for cooking the tortilla (optional )
Instructions
Prepare the filling
- Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown. Add chopped bell peppers. Cook for 5 minutes until slightly softened.
- Add tomatoes, salt, turmeric powder, Kashmiri chilli powder, red chilli powder, coriander powder, cumin powder and garam masala. Cook until tomatoes are mushy.
- Add crumbled paneer. Mix well and cook for another 2-3 minutes. Turn off the heat and add freshly chopped coriander leaves. Let the filling cool slightly.
Assemble the Quesadillas
- Place a tortilla on a clean surface. Spread a portion of the paneer filling on one half of the tortilla. Sprinkle shredded cheese over the filling.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook the Quesadillas
- Heat a large skillet or griddle over medium heat. Add a little butter (optional) for the quesadilla to turn extra crispy.
- Place the quesadilla on the heated surface and cook for 2-3 minutes until golden brown. Use a spatula to press down gently on the quesadilla while cooking for even browning. Carefully flip and cook the other side for an additional 2-3 minutes until crispy and the cheese is melted.
Serve
- Remove from heat and let it cool for a minute. Cut into wedges and serve hot with tomato ketchup or your choice of accompaniments.