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Paneer and pepper jack quesadilla wedges in a diner basket
TrendyTadka Editorial

Cheesy Paneer & Pepper Jack Quesadillas

Crisp flour tortillas hold spiced crumbled paneer, bell pepper, scallions, cilantro, and melted pepper jack in a fast 15-minute dinner.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 ounces paneer finely crumbled
  • 1 tablespoon neutral oil
  • 1/2 small red bell pepper finely diced
  • 2 scallions thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1 1/2 cups freshly shredded pepper jack cheese
  • 4 flour tortillas 8 inches
  • Cooking spray or 1 teaspoon oil for the skillet

Method
 

Instructions
  1. Heat oil in a skillet over medium-high. Cook bell pepper and scallion whites for 2 minutes until the pepper loses its raw moisture.
  2. Add paneer, cumin, garam masala, paprika, and salt. Cook for 2 minutes, stirring, then remove from heat and fold in lime juice, cilantro, and scallion greens.
  3. Place one-quarter of the pepper jack over half of each tortilla. Divide the paneer filling over the cheese and fold the tortillas closed.
  4. Wipe the skillet and lightly oil it. Cook quesadillas over medium heat for 2 minutes per side, pressing gently, until crisp and the cheese is melted.
  5. Rest for 1 minute, then cut each into wedges.

Notes

  • Do not overfill the curved edge.
  • Shred cheese from a block for smoother melting.
  • Turn with a wide spatula while supporting the top.
  • Rest briefly before cutting.