Chilli Paneer Quesadilla Recipe
Chilli Paneer Quesadilla Recipe is a lovely amalgamation of an Indo Chinese stir fry paneer filled in a Mexican quesadilla, making it a fusion dish that you can serve to your guest at your next dinner party.
Chilli Paneer Quesadilla Recipe will be an absolute hit with your family and friends. Saucy and delicious, the paneer chilli is packed with flavours that will tickle your taste buds with every bite. Stuff that in a humble tortilla to make this delectable fusion of Mexican with Chinese.
The added goodness of cheese in the quesadilla makes all the difference to the flavours.
If you liked the Chilli Paneer Quesadilla Recipe, Take a look at some more Paneer Recipes:
- 4 Tortillas
- 1/2 cup Cheese , grated
- 4 tablespoons Butter (Salted) , softened For the Chilli Paneer filling
- 300 grams Paneer (Homemade Cottage Cheese) , cut into small cubes
- 1/4 cup Green Bell Pepper (Capsicum) , chopped
- 1/4 cup Spring Onion (Bulb & Greens) , chopped
- 6 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 Green Chillies , chopped
- 1 tablespoon Corn flour
- 1/2 tablespoon Soy sauce
- 1 tablespoon Tomato Ketchup
- 2 tablespoons Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- 1 tablespoon Oil
- Salt , to taste
How to make Chilli Paneer Quesadilla Recipe
To begin making the Chilli Paneer Quesadilla Recipe, we will first make the filling for this quesadillas.
*For the Chilli Paneer filling
To begin making the filling for the Chilli Paneer Quesadilla, we will first make the base sauce by mixing corn flour with 1/4 cup of water. in a mixing bowl. To this stir in the soya sauce, ketchup, chilli sauce and salt and mix well.
Heat oil in a wok on high heat; add garlic, ginger, green chillies, spring onions and stir fry for about 30 seconds. Add in the capsicum on medium heat.
Once the capsicum is tender, stir in the corn flour mixture to the wok and cook for a few minutes until the chilli sauce thickens.
At this stage, add the paneer cubes, turn the heat to high and continue to cook for a few minutes until well combined with the sauce. Check the salt to taste and adjust accordingly.
Garnish with spring onion leaves, transfer to a bowl and set aside to cool.
*To assemble the Chilli Paneer Quesadilla
You can either use store bought tortillas or make them at home.
These tortillas can be made ahead and stored in an airtight container.
Heat a skillet on medium-low flame, lightly heat up the tortillas for about 10-15 seconds on each side.
Place the tortillas on a flat surface like that of a working counter or a chopping board, place the Chilli Paneer filling on one half side of the tortillas, place grated cheese over it and fold it to get a semi circular filled quesadilla.
Return these Chilli Paneer Quesadilla to the skillet on medium-low flame, smear some softened butter on the top and grill the quesadillas on both sides over medium heat until crisp and golden.
Once done, remove from the pan, place it on a cutting board and cut the quesadillas into 3 quarters/ triangles and serve hot.