Quesadillas are a quick and tasty way to pack some veggies and cheese into ready-made tortillas and whip up a meal option that is delicious and healthy. From simple to dainty, you can make these as elaborate as you want. And here’s an Indian take on the Mexican classic – Vegetarian Quesidillas stuffed with Paneer or Cottage Cheese, some roasted peppers, spinach, mushrooms and cheese. Recipe & photo courtesy of Vindee at Passionate About Baking. Packed with a lot of protein, fiber and iron, these are sure to leave you happy and satisfied. In fact, they are a great option for your kid’s lunch box too. Adjust the Salsa amount to suit your spice level, and enjoy a hale and hearty meal that’s perfect for a weeknight dinner. SPinach has a way of wilting, when it comes to baking or cooking it. However, it works perfectly in this Quesadilla recipe; it compliments the paneer and cheese, and the grilled goodness of roasted peppers adds to enhance the flavor of the dish.
Vegetarian Quesadillas with Paneer, Roasted Peppers & Spinach
Makes 12 wraps
1 cup cottage cheese or paneer, cut into thin strips
5-6 tbsp Extra Virgin Olive Oil
1 tbsp dried oregano
2 tbsp lime juice
1 tsp minced garlic
Salt to taste
1/2 tsp red chili flakes
12 small whole wheat tortillas
1 each roasted red and yellow bell peppers, sliced
1 green capsicum, julienned
1/2 cup spinach leaves – washed and dried
6 tbsp medium-hot salsa (readymade)
chopped green chillies or jalapenos – add to taste
1 cup shredded cheddar cheese
In a large bowl whisk the olive oil with the minced garlic, oregano, lime juice, red chili flakes and salt. Add the Paneer strips to this mixture and let it marinate for 30 minutes.
Then transfer this into a large wok and stir fry gently on high heat until all the liquid evaporates. Let it cool slightly.
Lay a flour tortilla flat. Apply a layer of Salsa on the tortilla, arrange the roasted peppers, paneer strips, spinach, and shredded cheese over it. Add some pickled jalapeños on the top, if you like it extra spicy! Gently fold into half, and place on a hot griddle with a few drops of olive oil. Decrease heat to minimum, press the wraps down with a flat spoon for the cheese to seal the sides together. Turn and repeat for the other side, cooking each side for 2-3 minutes till slightly crisp. If you have a small grill, you could use it to make the Quesidillas too, it would give them a nice grilled pattern and smoky flavor.
Serve the warm Veggie Quesadillas with some side salad, or a bowl of Guacamole with chips.