Chilli Paneer Quesadilla Recipe
The Chilli Paneer Quesadilla is a delightful fusion of two world-famous cuisines: Chinese and Mexican. This innovative appetizer combines the tangy, spicy, and savory flavours of Chilli Paneer, a popular Indo-Chinese dish, with the crispy, cheesy deliciousness of a classic Mexican quesadilla. With each bite, you’ll experience a satisfying crunch, followed by the creamy paneer chunks soaked in a flavorful sauce. Perfect for family gatherings or as a fun weeknight snack, this dish is sure to become a favorite. Serve it with a chilled cocktail or your preferred dip for an unforgettable culinary experience.
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Ingredients
Here’s everything you need to make this mouthwatering Chilli Paneer Quesadilla.
| Ingredient | Quantity |
|---|---|
| Tortillas | 4 |
| Cheese, grated | 1/2 cup |
| Butter (Salted), softened | 4 tablespoons |
| Paneer (Homemade Cottage Cheese), cubed | 300 grams |
| Green Bell Pepper (Capsicum), chopped | 1/4 cup |
| Spring Onion (Bulb & Greens), chopped | 1/4 cup |
| Garlic, finely chopped | 6 cloves |
| Ginger, finely chopped | 2-inch piece |
| Green Chillies, chopped | 2 |
| Corn flour | 1 tablespoon |
| Soy sauce | 1/2 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) | 2 tablespoons |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Instructions
For the Chilli Paneer Filling
-
Prepare the Sauce
Start by making the base sauce for the Chilli Paneer. In a mixing bowl, combine the corn flour with 1/4 cup of water. Stir in the soy sauce, ketchup, sweet and spicy red chilli sauce, and a pinch of salt. Mix well until the corn flour dissolves completely and the sauce is smooth. -
Stir-Fry Vegetables
Heat the oil in a wok over high heat. Add the finely chopped garlic, ginger, and green chillies, along with the spring onions (bulb and greens). Stir-fry these for about 30 seconds until fragrant. Add the chopped green bell pepper (capsicum) to the wok and cook for a few more minutes until it softens slightly, but still retains some crunch. -
Cook the Sauce and Paneer
Once the capsicum is tender, pour in the prepared corn flour mixture. Stir the sauce for a few minutes, allowing it to thicken. When the sauce reaches a nice, coating consistency, add the cubed paneer. Increase the heat to high and cook for another 2–3 minutes, ensuring the paneer is well coated with the sauce and heated through. Check for salt and adjust as needed. -
Garnish and Set Aside
Once the filling is ready, garnish with some chopped spring onion greens for extra freshness and color. Transfer the mixture to a bowl and set it aside to cool.
Assembling the Chilli Paneer Quesadilla
-
Prepare the Tortillas
If you’re using store-bought tortillas, simply heat them up on a skillet over medium-low heat for 10–15 seconds on each side to soften them. If you prefer homemade tortillas, follow the instructions for Homemade Corn Tortillas or Homemade Whole Wheat Flour Tortillas. These can be made ahead and stored in an airtight container until ready to use. -
Assemble the Quesadillas
Lay the heated tortilla flat on a clean surface like a chopping board or working counter. Spoon a generous amount of the Chilli Paneer filling onto one half of the tortilla. Sprinkle grated cheese over the filling. Fold the tortilla in half to form a semi-circle, enclosing the filling. -
Grill the Quesadillas
Heat a skillet over medium-low heat. Place the folded quesadilla onto the skillet and smear some softened butter on the top. Grill the quesadilla for about 2–3 minutes on each side, pressing down lightly with a spatula, until the tortilla turns golden brown and crispy and the cheese has melted inside. -
Serve
Once grilled to perfection, remove the quesadilla from the pan. Let it rest for a minute, then cut it into three quarters or triangles for easy serving. Serve your Chilli Paneer Quesadilla hot and crispy, alongside a refreshing Red Wine Sangria Cocktail and a sweet finish with a Lemon Custard Tart for the ultimate fusion meal.
Cooking Tips:
- If you prefer extra spiciness, you can add a few more chopped green chillies or a dash of hot sauce to the filling.
- For a creamy texture, you can add a tablespoon of cream or yogurt to the filling mixture.
- If you’re not a fan of paneer, you can substitute it with tofu or even grilled chicken for a non-vegetarian version.
- You can use flour tortillas for a softer texture or corn tortillas for a crispier bite.
Serving Suggestions:
Pair this dish with a cooling dip such as Sour Cream with Lime or a tangy Tomato Salsa for an added layer of flavor. For a fully immersive experience, serve with a cocktail like a Mango Margarita or a light, fruity Iced Tea.
This Chilli Paneer Quesadilla is a fantastic option for any meal of the day, offering a delightful combination of bold flavours and textures. Whether you’re hosting a dinner party, preparing a casual meal, or looking for something fun to snack on, this fusion dish will not disappoint!
