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!