This is my go-to recipe. Love the taste, the result and my happy smile after I have eaten it. This is an easy lunch or dinner favourite. You can throw in literally any flavours you want into the quesadilla. Leftover sabzi, or chicken (any meat of that matter). Anything tastes good with cheese. And loads of it. The mayonnaise and cheese together give an amazing oozy and melted feel.
Ingredients
- 2 Onion, Sliced
- 1 Tbsp Garlic, Chopped
- 1 Cup 3 Color Bell Pepper, Chopped
- 1 Tomato, De-seeded & Julienne
- 1 Small Cup Corn, Boiled
- 1 Cup Processed Cheese, Grated
- 1 cup Mozzarella Cheese
- 3 Tbsp Mayonnaise
- 4 Tbsp Butter
- 1 Tbsp Mexican Seasoning
- Salt
- Pepper
- 2 Tortilla Sheets
- Chopped Cilantro
Preparation
Prep: 25 minutes
Cooking: 25 minutes
- Take a bowl and add in salt, Mexican seasoning, lemon juice and oil. Add in the paneer sticks and marinate all of them. Keep aside
- Take a pan and heat some oil and 2 tbsp butter. Add in the sliced onion and garlic. Let it sauté for a while.
- When the onions are translucent, add in the tomatoes.
- Let it cook and add in the bell-peppers & corn. Sprinkle in salt, pepper and Mexican seasoning. Sauté for a while. Finish with chopped cilantro. Keep this filling aside.
- Take a pan and heat some oil and butter. Add in the paneer sticks and sauté it for a while till we brown all the sides. Keep aside.
- Take the tortilla sheet, apply some mayonnaise on half of the tortilla. Put the filling on the half tortilla. Place sauteed paneer sticks and top it up with a mix of processed cheese & mozzarella. Close the other half of the tortilla.
- Take a pan and heat some butter. Place the closed quesadilla on the pan, crisp & brown on both sides. Let the cheese melt.
- Remove from the pan, cut into triangles and serve.
- Serve immediately with spicy salsa & sour cream.
