I get a lot of requests for vegetarian recipes so today I decided to make some paneer quesadillas! Truth be told, I don’t care for paneer but I think its a great option for vegetarians and it really is very versatile. In this recipe I shredded the paneer so its super soft inside and melts in your mouth with every bite!
The spicy spread on the inside of the quesadilla is optional but it adds a great creaminess and LOTS of flavor with a nice kick so start but spreading just a bit and then work your way up once you’ve had a taste. If you like things spicy- add more of the chili garlic paste! Here is the one I like to use Prakash Tetcha Chutney.
I serve these quesadillas with my Cilantro Jalapeño Sauce or my jalapeño scallion crema– cannot go wrong with either one! If you’re short on time another great dip is to mix salsa and sour cream together for some deliciousness that requires ZERO dish washing 🙂
Paneer, Corn & Black Bean Quesadillas
Yield 4 Servings
14 oz. Paneer, shredded on a large grater
1/2 tsp cumin seeds
1 red bell pepper, small slices
2 jalapeños, roughly chopped
1 red onion, sliced small
1 .5 tbsp taco seasoning
1 tsp chili powder
1 tsp cumin powder
1/4 cup chopped cilantro
1/2 cup corn
4 cloves, garlic minced finely
1 can black beans, drained and rinsed well
salt to taste
2 Tbsp Oil
8 0z package shredded mexican blend cheese
Package of flour tortillas
Combine the following:
1/2 cup cream cheese, softened
1 tbsp Thetcha Chutney
- Heat a large skillet over medium high heat and add oil. Once oil is hot add cumin and jalapeño seeds and let splutter around.
- Add onions, bell peppers, salt and cook until softened (about 4-5 minutes). Add garlic and cook for few more minutes.
- Add shredded paneer, taco seasoning, cumin powder, chili powder and cook for an additional 5 minute until everything is well combined.
- Add corn, black beans and cilantro and stir to combine well. Turn off stove or leave on very low heat while you assemble the quesadillas on another skillet.
- Heat a large flat skillet on medium heat and add a drizzle of oil. Add one tortilla and using a spatula, flip it a few times to heat it up on both sides.
- With the tortilla laying flat on the skillet ( you could also remove it from the skillet for this step), carefully use the back of a spoon to spread a thin layer of the spicy spread on one half of the tortilla. Then top it with a sprinkle of cheese, few spoonfuls of paneer, more cheese, and fold over the other half of the tortilla.
- Continue to cook both sides of the tortilla until golden brown (I cook them on low heat slowly for even browning- also add drizzle of oil as needed if tortillas look too dry).
- Remove from skillet, cut into wedges and serve hot!