Spicy Chilli Paneer Quesadilla with Cheesy Goodness
Chilli Paneer Quesadilla Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortillas | 4 |
| Cheese (grated) | 1/2 cup |
| Butter (softened) | 4 tablespoons |
| Paneer (Homemade Cottage Cheese) | 300 grams, cut into small cubes |
| Green Bell Pepper (Capsicum) | 1/4 cup, chopped |
| Spring Onion (Bulb & Greens) | 1/4 cup, chopped |
| Garlic | 6 cloves, finely chopped |
| Ginger | 2 inches, finely chopped |
| Green Chillies | 2, chopped |
| Corn flour | 1 tablespoon |
| Soy sauce | 1/2 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| Sweet and Spicy Red Chilli Sauce | 2 tablespoons |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12 g |
| Carbohydrates | ~35 g |
| Fat | ~20 g |
| Fiber | ~2 g |
| Sodium | ~500 mg |
Instructions
Preparing the Chilli Paneer Filling
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Create the Base Sauce: In a mixing bowl, combine the corn flour with 1/4 cup of water to create a smooth paste. Add the soy sauce, ketchup, sweet and spicy red chilli sauce, and salt. Mix thoroughly until well combined.
-
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Sauté Aromatics: Heat sunflower oil in a wok over high heat. Once hot, add the finely chopped garlic, ginger, green chillies, and spring onions. Stir-fry for about 30 seconds until fragrant.
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Cook the Capsicum: Add the chopped green bell pepper (capsicum) to the wok. Stir-fry for a few minutes until the capsicum becomes tender.
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Combine Sauce and Paneer: Pour in the prepared corn flour mixture. Stir continuously until the sauce thickens, then add the paneer cubes. Cook for an additional few minutes, ensuring the paneer is well-coated and heated through. Adjust the salt to taste and garnish with the remaining spring onion greens. Transfer the filling to a bowl and allow it to cool.
Assembling the Quesadilla
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Prepare the Tortillas: You can use store-bought tortillas or make your own. For homemade options, consider following recipes for Corn Tortillas or Whole Wheat Flour Tortillas. If making ahead, store in an airtight container.
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Heat the Tortillas: On a medium-low flame, lightly warm the tortillas for about 10-15 seconds on each side to make them pliable.
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Fill the Quesadilla: Lay the tortillas flat on a clean surface. Place a generous amount of the Chilli Paneer filling on one half of each tortilla, then sprinkle the grated cheese over the filling. Fold the tortillas over to form a semi-circular shape.
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Grill the Quesadilla: Return the filled quesadillas to the skillet. Spread some softened butter on the top of each quesadilla and grill on both sides over medium heat until they turn crisp and golden brown.
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Serve: Once grilled to perfection, remove the quesadillas from the pan and transfer them to a cutting board. Cut each quesadilla into quarters or triangles. Serve hot as an appetizer or light meal.
Serving Suggestions
Serve the Chilli Paneer Quesadilla with a refreshing Red Wine Sangria Cocktail and finish off the meal with a delightful Lemon Custard Tart for a perfect fusion dining experience that tantalizes the taste buds.
Indulge in this delightful combination of spicy, cheesy, and satisfying flavors with your homemade Chilli Paneer Quesadilla, an ideal dish for sharing or a cozy night in!
