My delicious Indo-Mexican recipe of spicy vegetable quesadilla with paneer, loaded with stringy mozzarella, is a perfect brunch recipe. Serve with an avocado dip and ketchup to make it more yummy
What is your take on fusion foods? I absolutely am a fan of it. That’s because a fusion recipe gives me the opportunity to combine the best of two or more cuisines! While Indo-Chinese is a very popular cuisine, this one here is Indo-Mexican. Yes, it is a marriage between Mexican quesadillas with our very favourite paneer masala. These are my very yummy spicy vegetable quesadilla with paneer. The filling also has some stringy mozzarella and fresh baby spinach leaves between wheat flour tortillas. These fulfilling quesadillas are a great brunch recipe. In fact it can also be a super after school snack. While my vegetable quesadilla with paneer may sound complex, believe you me, they are a child’s play. Literally so! The paneer filling is a very simple, no fuss recipe and assembling the quesadillas, thereafter, is super fun. And so easy that, you could actually involve yours kids too.
These quesadillas are quick and easy to make. Besides, you could also make the paneer and vegetables stuffing a day in advance to save more time, too. This comes handy, especially, when you plan to make these for a group of people. Simply cook the paneer filling, allow it come to room temperature and then refrigerate it, to use it for the next day. Whenever I am serving these quesadillas at my house parties as appetizers, this is what I do. So, that I only need to assemble and toast them just before serving. I normally use, wheat flour tortillas for this my vegetable quesadilla with paneer. You could however, use the regular corn flour ones or even chapatis/rotis for that matter.
Also see,
Grilled chicken tacos with mango salsa
Serving suggestion
In case you’d like to keep your quesadillas vegan, you could replace the paneer with tofu. On the other hand you even scrambled eggs and shredded chicken work very well in place of paneer in this recipe. You could serve some ketchup with these and even some avocado dip. Both taste great and ketchup with quesadillas are something that children, especially, love. Also, I’ve toasted my vegetable quesadilla with paneer on a skillet, but you could even bake them in an oven. The idea is to get the tortillas slightly browned and the cheese inside melted and gooey! Now while I have only used mozzarella you could use a mix of any cheese you love. And not just that, you could also add any vegetables that you love in here, too.
These quesadillas are one of our favorite snack and even brunch. It is so easy to put together and amazing to taste that once you make it you are going to make it often. I love slicing my paneer quesadillas into quarters and even smaller pies so that they are easy to eat and also look nice when I serve them. So, if you are looking out for a fun and yummy recipe then do give this quesadilla recipe a shot sometime. And when you do, I’d love to know how you enjoyed them. You can share your food pictures with me over on Instagram or even drop me your feedback in the comment section below.
Eat hearty!
Spicy vegetable quesadilla with paneer
Equipment
- Tawa (Indian skillet) or any skillet
- Shallow cooking pot
Ingredients
- 250 g paneer cut in small cubes
- 2 cups baby spinach washed and dried
- 1 cup frozen mixed vegetables
- 1 small onion sliced
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder optional
- 1 tbsp garam masala
- 2 fresh chilis optional
- 2-3 tbsp coriander leaves chopped
- 2 tbsp lemon juice
- 8 whole wheat tortillas or regular tortillas
- 3 cups mozzarella cheese shredded
- 2-3 tbsp oil
- salt to taste
Instructions
- Heat the cooking pot with the oil and temper it with the cumin seeds. When they sizzle, add the onions and fry until soft and transparent
- Add the ginger-garlic paste along with the chilis (if using) and cook for couple minutes and add in all the spice powders and salt. Cook this adding a dash of water until the oil separates
- Next, add the frozen veggies and cook for 3-4 minutes and then add in the paneer and spinach. Mix well, cover and cook on medium heat, for 5-7 minutes. The paneer should be well incorporated with masala
- Turn the flame off and stir in the chopped coriander leaves and lemon juice. Keep this aside to cool
To make the quesadillas
- Place your skillet over medium-low flame and lightly brush it with oil. Place a tortilla on it and layer it with 3-4 tbsp of the paneer-spinach, onion slices, baby spinach leaves and mozzarella. Place another tortilla over and cook for 2 minutes
- Carefully flip the quesadilla and cook for another 2 minutes on the other side. Once well browned, remove from heat and slice it up
- Serve your yummy spicy vegetable quesadilla with paneer along with ketchup and an avocado dip. Enjoy!
Notes
- You can replace paneer with tofu/scrambled eggs/shredded chicken in this recipe
- You can even use rotis instead of tortillas for this recipe
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
