• 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.