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Paneer Quesadilla with freshly made Guacamole

Easy Quesadilla stuffed with paneer (Indian cottage cheese) and homemade guacamole. Delicious and healthy too
Cook Time25 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 2 serving
Author: Sujata Shukla

Ingredients

  • guacamole :
  • 1 avocado
  • 2 Onions
  • 1 tomato
  • 1 tablespoon lemon juice
  • to taste salt
  • 1 teaspoon pepper (freshly ground)
  • 1 tablespoon coriander leaves (chopped)

For the Quesadilla:

  • 4 Tortillas
  • 1 capsicum
  • 1 red bell pepper
  • 1 bell pepper Yellow
  • 1 tomato
  • 1 onion
  • 100 paneer ( cottage cheese) Gmr
  • to taste salt
  • ½ teaspoon pepper (freshly ground)
  • 2 tbsps olive oil
  • radish Table sliced

Instructions

  • To make the guacamole : Choose an avocado that is not overripe or raw either. If it is still green but gives in when you press the surface, it should be just right.
  • Roughly chop the onion, and jalapeño. Reserve the tomato and coriander leaves and chop them when you getting the guacamole ready to serve.
  • Pit the avocado and scoop out the pulp. Taste a small piece to check that it tastes good and is not bitter or unripe.
  • Mash the avocado pulp with the back of a fork, without making it into a paste. Its ok to have a few small chunks in the guacamole as this will give it the right texture.
  • Stir in the lemon juice, onion and jalapeño. Reserve the tomato and the coriander leaves, to be added just before you serve.
  • Cover the Guacamole with cling film and keep in the fridge till the stuffing for the quesadillas is ready,
  • When the stuffing has been prepared and you are ready to make the quesadilla, put the finishing touches to the guacamole.
  • Chop the tomato and coriander leaves. Add to the guacamole  but do not mix.  Season with salt and pepper. Set aside.
  • To make the stuffing for the quesadilla:
  • Dice the bell peppers, onion, tomato. Crumble the paneer as you would for a bhurji (scrambled paneer dish).
  • Heat 1 tablespoon of oil in a pan. Use less oil depending on the volume of chopped vegetables.The stuffing should be fairly dry and not too oily, otherwise it could make the quesadilla soggy,
  • Reserve the remaining oil for making the quesadilla.
  • Add the onions, sauté for a minute.
  • Add peppers and tomato, salt and pepper, sauté for 3 minutes.
  • Add the crumbled paneer, sauté for 30 secs, stirring so that the paneer mixes with the vegetables.
  • Remove the cooked stuffing from the stove.
  • To make the quesadillas:
  • Spray oil or daub a few drops of olive oil onto one side of each of 4 tortillas. Stack them on one another so that the oiled surface faces the dry surface of the next one. Set aside.
  • Heat a non stick skillet or a tava. I used a griddle pan as it makes nice brown stripes on the quesadilla.
  • Spraya little oil or pour ¼ teaspoon of oil on the surface.
  • Place one tortilla on the heated skillet.
  • Flip the tortilla after 10 secs on low flame.
  • Spread a portion of stuffing onto half the surface of the tortilla. ( I usually divide the stuffing into equal portions, the same number of portions as the tortillas,).
  • Cook on low flame for one minute, taking care that the tortilla does not burn.
  • Fold the upper half of the tortilla over the half covered with the stuffing. Gently press the edges together with the spatula, so that the edges are lightly sealed.
  • Carefully lift and turn the quesadilla over and let it cook for 30 secs.
  • Remove the quesadilla  to a cutting sheet or board and prepare the remaining quesadillas.
  • Cut each quesadilla into halves or triangles.
  • Stir the tomato and coriander leaves into the guacamole.
  • Serve hot ( microwave for 30 secs if they are not hot) with guacamole and with sour cream or any salsa. Also with sliced red table radishes with a little lemon juice and salt and pepper.