This 20 minutes only cheesy paneer tikka quesadilla is about to be your new obsession! It’s got all the smoky, spicy flavors of Indian paneer tikka tucked inside a crispy, golden tortilla loaded with gooey cheese.
I used my homemade tikka paste for that extra kick of flavor, and trust me, once you try it, you’ll want to make it for every quick dinner or snack night.
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💌Why You’ll Love This Paneer Quesadilla:
- I’ve kept the recipe as simple as possible without compromising on the taste – you’ll keep wanting more!
- It’s perfect for using up that block of paneer sitting in your fridge and whatever fresh veggies you have lying around, nothing fancy required.
- You can keep it mild or turn up the heat, totally customizable to your spice-loving heart.
🛒Ingredients
- Veggies of your choice: I took red onions, green and red peppers.
- Paneer: If you’re using store bought then make sure to boil it for couple mins so it softens.
- Tikka paste: I highly recommend using this homemade tikka paste recipe if you have a few extra minutes – it’s packed with fresh spices and flavor! But if you’re short on time, store-bought tikka paste works.
- Yogurt for creaminess.
- Tortillas.
See recipe card for measurements.
🌮Let’s Make Paneer Quesadilla
- In a pan, add any neutral cooking oil and toss in the julienne chopped red onions, red and green peppers. Sauté the veggies on high heat to char them. We don’t want to overcook the veggies, just enough to keep the bite.
- Add the tikka paste to the veggies and give it a mix.
- Mix in yogurt for creaminess.
- Add some water to thin out consistency if it becomes too dense.
- Toss in the grated paneer – if store bought paneer give it a boil to make them super soft (its an optional step but highly recommended).
- Mix it all together and once again thin out consistency with little water if required.
Step 7: In a pan, place a tortilla and add the paneer tikka stuffing with a generous amount of cheese of your choice (I used mozzarella).
Step 8: Fold the tortilla and cook on both sides. I wanted my quesadilla crispy so I cooked for couple mins longer until golden brown.
Step 9: Serve with coriander mint chutney and lime wedges.
🥬Substitutions
Paneer:
Swap with tofu or soya chunks (blend into a fine mixture) for a vegan version. You can also try grilled halloumi or simply any protein of your choice – Have fun!
Yogurt:
Use sour cream, Greek yogurt, or a plant-based yogurt alternative like coconut or almond yogurt.
Tikka Paste:
I recommend using this homemade tikka paste recipe if you have a few extra minutes- it adds amazing depth of flavor! But if you’re short on time, a good-quality store-bought tikka paste will work.
Tortillas:
Substitute with naan, roti, pita, or even sandwich bread.
Paneer Tikka Tacos:
I made the same recipe in a Crispy Tikka Tacos which turned out so good! 😋
😋Tips for a delicious Paneer Quesadilla
- Boil Store-bought Paneer: If you’re using store bought paneer then it’s highly recommended to give it a boil in water which helps to soften it – Add paneer to boiling water for 5 mins and let it rest in the water until you’re ready to use it.
- Customize your toppings: Try topping with pickled onions for crunch, a drizzle of chutney, or even a sprinkle of chaat masala for a flavor punch.
- Meal prep friendly: The paneer tikka filling can be made ahead and stored in the fridge for up to 3 days. You can also freeze it if you need it to last for much longer.
- Spice it up (or down): Adjust the heat level to your taste. You can add red chilli powder, jalapenos or hot sauce/hot and sweet ketchup, or more yogurt if you’d prefer a milder version.
🤔FAQ
Yes! You can prep the paneer tikka filling up to 2–3 days in advance and store it in the fridge. Reheat gently before assembling the tacos. Toast your tortillas fresh for best results.
Absolutely. Extra-firm tofu is a great vegan substitute. Press it well to remove moisture before cooking so it crisps up nicely.
Not exactly. Tikka paste is a concentrated spice blend used to marinate or cook proteins. Tikka masala is usually a creamy curry sauce made with tomatoes, cream, and spices. You’ll want tikka paste for this recipe, here’s a homemade version!
Small flour tortillas are ideal, they’re soft and easy to fold. You can also use naan, roti, or even crispy taco shells if you prefer.
It’s mildly spicy with room to adjust. You can reduce the tikka paste quantity for a milder version, or add red chilli powder, jalapenos or hot sauce to turn it up.
📖 Recipe
Cheesy Paneer Tikka Quesadilla – Veg Quesadilla You’ll Love!)
Ingredients
- 1 tablespoon cooking oil
- 1 medium sized onion
- 1 bell peppers (preferrable green and red) – take ½ of each colour
- 1 teaspoon salt
- ¼ cup tikka paste
- 1 tablespoon yogurt
- ½ block grated paneer (188 gms)
- 2-3 tablespoon water (to dilute the consistency, if required)
- 1 packet tortillas (small size)
- 2-3 tablespoon shredded mozzarella cheese or any of your choice
Instructions
- In a pan add cooking oil and toss in veggies cut in cubes. Add salt and turn heat high to char veggies. Don't overcook the veggies, just 5-7 mins should be good – we want it to have a bite unless you prefer it fully cooked.1 tablespoon cooking oil, 1 medium sized onion, 1 bell peppers (preferrable green and red) – take ½ of each colour, 1 teaspoon salt
- Once veggies are charred and cooked to your desired liking, add tikka paste and mix to coat the veggies. If using store bought paste then taste and modify spice level (in case you want to up the heat then add chilli powder or hot sauce).¼ cup tikka paste
- Add in yogurt for creaminess – if you feel the paste is too spicy for your level then add more yogurt.1 tablespoon yogurt
- Add in grated paneer and if using store bought paneer then its recommended to give it a boil for couple minutes before use to soften it.½ block grated paneer (188 gms)
- At the point if you prefer to thin out consistency then add water. Cover and your quesadilla filling is ready.2-3 tablespoon water (to dilute the consistency, if required)
Paneer Tikka Quesadillas:
- In a skillet, add a tortilla and warm it on both sides on medium heat.1 packet tortillas (small size)
- Add in the tikka filling in the centre and layer with mozzarella cheese to your preference. Fold it and cook the taco on both sides. I like my quesadilla crispy so I cook for couple more minutes until golden brown.2-3 tablespoon shredded mozzarella cheese or any of your choice
- Serve with green chutney or a dipping sauce you like and lime wedges for extra tang.
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