Click here to watch me prepare this recipe.
I’m not sure what took me so long to get this tried and true recipe of mine on the site for you guys but better late than never! If you’ve tried my Tandoori Chicken Quesadillas with Pineapple Salsa, then these taste VERY similar but of course, they are vegetarian friendly!
I love that this recipe is versatile enough that you can add in any sort of veggies and beans you like and adjust the spice level as you like too by swapping out spicier green chilis versus the more mild jalapeños I used.
If you want to make this a part of a complete meal then serve it with my Cilantro Jalapeño Sauce and a side of my One Pot Mexican Rice!
I use Swad Tandoori Seasoning in this recipe because after trying many brands, it’s my absolute favorite because it delivers in taste!! If you cannot find it, try using the Shan brand tandoori seasoning. Do not use tandoori paste or any sort of wet tandoori masala for this recipe. Also feel free to experiment with the cheese in this recipe by using a habanero, Colby jack, or pepper jack instead of the pre-shredded Mexican blend (although I do love it!).
These quesadillas are a great Indian Mexican fusion recipe you can try out for a weeknight dinner, lunch, or even if you are entertaining guests!
Tandoori Veggie Quesadillas
Yield 4 Servings
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1 tsp garam masala
1 tsp cumin seeds
1 tsp taco seasoning
1 tbsp garlic, minced
2 jalapeños, finely diced (Use serrano or thai chilis for more heat)
2.5 tsp Swad Tandoori Seasoning
1/4 cup chopped cilantro
1 cup frozen corn, rinsed and thawed
Salt to taste
2 tbsp oil
1 package shredded mexican blend cheese
1 package flour tortillas
Optional Thecha Chutney Spread:
Mix the following:
1/4 cup cream cheese
2 tsp of Prakash Thecha Chutney **
**Prakash thecha chutney can be substitute with 4 cloves of garlic grated + 2 tsp red chili powder) or sriracha sauce**
- Heat a large wide skillet over medium high heat. Add oil. Once oil is hot add the cumin seeds and let splutter for about 10-15 seconds. Add the jalapeños and cook for about 30 seconds.
- Add the sliced peppers and onions and saute until slightly softened (about 4-5 minutes)
- Add the garlic, and stir for a few minutes until garlic is aromatic. Then add the dry seasonings, a pinch of salt and continue to stir- reduce heat to low so the spices do not burn.
- Add the rinsed corn, cilantro and stir well. Add or adjust salt. Remove from heat.
- In a large pan heat up a little bit of oil and add one tortilla spread with a layer of the cream cheese mixture. Top with cheese, a few spoonfuls of the veggie filling, additional cheese and another tortilla on top. Flight the quesadilla so the tortillas are golden brown on each side. Remove from heat, cut and serve hot!
I added black beans to make it taste better. Tasted too much like I was eating onions and peppers.
So easy to make and so delicious! I added chicken with the marinade from your chicken Kathi rolls and adjusted the spices.